Tag Archive for Meat

Lamb Kofta (Lamb Meatballs in Almond Sauce)

February 10, 2012 Indian Cooking, Indian Non Vegetarian No comments

Ingredients:

For the meatballs:

Lamb – 1/2 kg (boneless shoulder –cubed) or 1/2 kg minced lamb

Ginger – 1 tablespoon (finely chopped)

Coriander leaves – 1 tablespoon

Black cardamom powder – 1 teaspoon

Green cardamom powder – 1 1/2 teaspoon

Clove powder – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

For the gravy:

Onions – 2 (pureed)

Tomato – 2 medium sized (pureed)

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilly paste – 1 tablespoon

Green cardamom – 4

Black cardamom – 2

Cinnamon – 2 inch sticks

Almonds – 1/4 cup (toasted and pureed)

Turmeric powder – 1/4 teaspoon

Red chilly powder – 1 teaspoon

Sugar – 1 tablespoon

Cream – 4 tablespoons (optional)

Coriander – 1 small bunch (chopped)

Ghee – 4 tablespoons

How to:

Mince the meat with all the ingredients for the meatballs. You can also buy minced lamb and add the powdered spices to it.

Shape the mixture into lime sized balls, place them in a plate, and let it set in the refrigerator for a while.(this will prevent it from breaking apart)

Heat the ghee in a pan, add the whole spices and let it splutter. Add the pureed onions and fry till golden brown. Next add the pureed tomatoes, turmeric powder, chilly powder, ginger, garlic and green chilly paste, and some salt and cook stirring for about 15 minutes, until the oil separates.

Add 2 cups water, the almond paste and sugar and let it simmer for about 20 minutes.

Take the meat balls from the refrigerator, and put it into the sauce. Cover and cook over low heat for about 20 minutes.

Drizzle over cream and chopped coriander. Remove from flame and serve.

Meat Curry with Gravy

March 28, 2011 Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Meat – 1 kg (cubed)

Onions – 3 cups (sliced)

Potatoes – 2 (whole)

Ginger – 1 tablespoon (thinly sliced)

Garlic – 6-8 pods (whole)

Chili powder – 1 1/2 tablespoons

Turmeric powder – 1/2 teaspoon

Fennel powder – 1 tablespoon

Star Anise – 1 whole

Cinnamon – 1 inch stick

Cloves – 3-4

Bay leaf – 1

Curry leaves – 3 sprigs

Coriander leaves – 1 cup

Coconut powder – 2-3 tablespoons

Oil – 1/4 cup

Vinegar – 2 tablespoon

Slat to taste

How to:

In a pressure cooker add 2 tablespoons oil, the meat, 1 cup onions, ginger, garlic, chili powder, turmeric powder, fennel powder, star anise, cinnamon, cloves, bay leaves, 1 sprig curry leaf, coconut powder, salt, 2 tablespoon vinegar and about 1/2 – 1 cup water (depending on how much gravy you want. Also add the whole Potatoes to the cooker and pressure cook for about 15 minutes (3 whistles).

Meanwhile in a pan pour the remaining oil and sauté the onions and curry leaves till the onions are golden brown. Add this to the cooked meat. Remove the whole potatoes, peel them, cut into cubes and put them back into the curry. Finely chop coriander leaves, add to the curry and stir. Check for seasoning and add more salt if necessary. Remove from flame and serve hot with Chapattis or rice.

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