Shahi Kofta Korma Recipe, Mutton Kufta Kurma

• Meat

  • 500 g Mutton, boneless

• Produce

  • 1 tsp Coriander, Powder
  • 3 tbsp Coriander, leaves
  • 1 handful Coriander leaves / cilantro
  • 5 Green chile
  • 2 Onions
  • 2 Tomatoes

• Condiments

  • 1 2/3 tbsp Ginger garlic spread

• Baking & Spices

  • 5 Cardamom, green
  • 4 Cinnamon sticks
  • 1 tsp Red chili powder
  • 2 Salt
  • 1 3/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil
  • 1/2 cup Oil

• Dairy

  • 1 cup Yogurt

• Liquids

  • 5 cups Water

• Other

  • 1/2 cup Bengal gram / chana dal

Found on faskitchen.com

Description

Ingredients

• 500 gm mutton-boneless, cut into cubes
• 5 cups water
• 1/2 cup bengal gram / chana dal
• 5 green cardamom
• 4 cinnamon sticks
• 2 green chili
• Salt to taste
• 1 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• handful of coriander leaves / cilantro
• oil for frying
• 1/2 cup oil
• 3 - 4 green chili
• 2 onions finely sliced
• 2 tsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 2 tomatoes, blend into a puree
• 1 cup yogurt
• salt to taste
• 3 tbsp coriander leaves

Directions

• In a pan, add the meat, water, chana, cardamoms, cinnamon, salt, turmeric powder, ginger and garlic paste.
• Bring the mixture to a boil and then lower the heat.
• Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
• Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
• Grind the meat in a food processor along with the green chillies, and coriander leaves.
• Divide the mixture equally into small lemon sized portions and shape each of them into a ball.
• Heat the oil in a pan and fry the meatball until they deep brown in color
• Remove and drain the excess oil on kitchen towels. Set aside.
• Heat oil in a pan and fry the onions and green chili till the onions are translucent.
• Add the ginger garlic paste and fry till raw smell has vanished.
• Now mix in the tomato puree, coriander powder, red chili powder, salt and turmeric powder and stir.
• Add the yogurt and stir well.
• Add in the kofta balls and cook on medium low flame and stir very gently.
• Be extra careful as the koftas will easily break if you stir too much.
• Remove from heat after cooking for about 5 minutes.
• Serve hot garnished with lemon wedges, coriander leaves and onion.