Shahi Mutton (Lamb) Kofta Curry

Shahi mutton kofta curry

The word 'Shahi' means rich in flavor and taste cooked with rich ingredients. I usually have Shahi Murgh Kofta curry at restaurants, I remember in Agra I had this with whole chicken tandoori , Agra ka Shahi Biryani and Lasooni Naan's. I still relish the supreb taste and my mouth still waters by the thought of it, wish I could take pictures at that time (May 2001). We were touring Northern India.

Small update about that tour is here. First we went to Jammu to visit 'Vaishno Devi Temple' from there we went to Dehradun, Mussoorie, Haridwar for Ganga Darshan, in Rishikesh we visited Ram Jhoola and Laxman Jhoola where we can find beautiful sceneries from Tehri -Garhwal region. Then we came to Delhi and our last destination was Agra to visit Taj Mahal. That was a whole "Tirthyatra' kinda of thing but once in Delhi we started eating non-veg. Agra's dinner was unforgettable for its Shahi taste and flavor, I am sure some of you have tasted it, mind-blowing! Thus the thirst for this recipe started by trying different variations but this was one successful attempt and the verdict is all yours, when you try this and tell me.

Well you can try the same kofta curry with ground chicken instead of ground lamb meat (kheema). If you are using Mutton, try to deep fry on medium high so that its cooked all through. Chicken cooks easily than lamb meat. Also a quick tip is marinate the keema overnight and refrigerate it, so that all the flavors blend well. This recipe calls for a good preparation before hand so be cautious if you are having guests, you dont want them to keep waiting "+_+"

Source: My Own
Cuisine: North Indian adapted from Mughalai Khana
Preparation time:15 mins
Marination time: 2-3 hrs/overnight
Cooking time: 30 mins
Serves: 6-7 people
Ingredients:
1 pound ground lamb meat (optional ground chicken).
1 handful(15-20) of cashewnuts, blanched and grind to paste.
2 big tomatoes, blanched and puree (freshly prepared).
1 big onion, minced (put it in a food processor).
2 green chillies, cut lenghtwise (you can reduce as per your spice level).
1tsp red chilli powder(cayenne or as per your taste).
a pinch of turmeric powder
1 tbsp of garam masala powder (spice mix)
1 tsp of Kasuri methi, crushed (dried fenugreek leaves)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp jeera seeds (cumin)
4-5 cloves
2 inch cinnamon stick
2-3 bay leaves
1 tbsp of oil
1 cup of water
salt to taste
chopped cilantro for garnish
Oil of deep frying the koftas
for marinating:
1 tsp red chilli powder (cayenne)
½ tsp turmeric powder
½ tsp ground pepper
1 tsp of lime/lemon juice
1tsp salt

ingredients for the curry sauce

Method:

For meatballs:

1. First marinate the kheema(ground lamb) with chilli powder, turmeric powder, ground pepper, salt and lemon juice. Cover with plastic wrap and keep it in refrigerator. You can do it the night before also. Don't worry about the salt, as its will get adjusted with the curry.
2. Take the marinated meat, grab handful of meat and shape them into any size and shape you desire and deep fry the meat balls and keep aside

oval shaped meat balls sitting on the plate

For curry:

1. Soak the cashewnuts in warm water for about an hour and grind to smooth paste.
2. Slit the tomatoes with knife, do not cut them deep, just small cut and put it in hot water and blanch for about 5-6 mins, cool, peel the skin off the tomatoes and puree them.
3. In a large sauce pan heat oil and add jeera(cumin) to it, fry for a min then add bay leaves, cloves, cinnamon stick and fry for a min.
4. Add minced onions and sauté till they are translucent. Then add slit green chillies, tomato puree and sauté it for a min.
5. Add the ginger paste and garlic paste, stir and add chilli powder, turmeric, garam masala powder, salt and sauté. Let it cook thoroughly and till the raw aroma is overtaken by pleasant aroma for about 15-20 mins.
6. Check the taste of the gravy, if the onions are thoroughly cooked add the cashewnut paste mix well and add crushed kasuri methi. Stir in the meat balls and garnish with chopped mint/ cilantro/ parsley.
7. Shahi mutton kofta curry is ready, serve hot with rice, biryani, naans or rotis or Indian flat bread.

Mutton kofta curry served with hot paratha