Tuesday, December 2, 2008

Keema kofta.......source of sustenance

I particularly like minced meat(keema).... goat or lamb or lean pork.....easy to cook... and tastes heavenly.....
That day I discovered the supermarket was selling minced meat in smaller packets ... a quantity just right for two.....I immediately bought one....
Back at home I remembered my boromami's heavenly cooking and how she used to treat us with keema kofta when we went visiting 'mamabari'.....
so that was it..... I had a fair idea of what to use.... and decided to give it a shot..... it turned out fine.... actually quite edible..... though it is not for everyday plate....but when entertaining guests or when you are craving for some sinfully rich food..... you can always give this a try...

Serves 3 -4
Ingradients:

For Kofta:
Minced meat:100 -150 gms
ground garam masala: 3/4 tsp
ginger garlic paste:1tbsp
coriander cumin powder:1/2 tsp
chilli powder(optional):1/4tsp
finely sliced fried onion: 2tsp
turmeric:a pinch


For the the curry:
ginger garlic paste:1 tbsp
onion:finely sliced
tomato:puree of two medium sized ones
potaotes:two medium ones cubed
cloves:3-4
cardamom:2
bay leaves:2
Cinnamon roll:1"
All the whole garam masalascan be coursely ground in a mortar pestle.
Whole jeera:1 tsp
thick yogurt:2 tbsp

oil:4-6 tbsp
salt
sugar

Take the minced meat in a bowl and mix in all the spices and the fried onion.
You can use your hand or the blender.
When all the spices and the meat c0me together in one roll, pinch out small balls out of it and keep aside. Do not make the balls too large because then they will not cook properly.
Fry the potato cubes and keep them aside.
Next heat the oil in the wok and put in the whole jeera and whole coarsely ground garam masalas .Let them sizzle.
Next put in the ginger garlic paste and the onions.Fry till the onions are soft and transparent.All this while keep the flame on medium.
Next pour in the tomato puree and after 30 -40 seconds reduce the flame to low medium.
When the raw smell goes stir in the yogurt followed by 1 cup water. Let the gravy come to a boil.
Next arrange the the keema balls in the gravy .Take care that they are completely inside the gravy and are well spaced out.Also put in the fried potaotes.
Put a lid on top and let this cook for 20 -30 minutes or until the meat is cooked. If water dries out you can add water to get the correct consistency of the gravy.
When the meat and the potatoes are cooked , check the seasoning, add salt and sprinkle garam masala powder.
And voila!!!
It is ready to be served!!
Serve this dish with veg pulav or jeera rice or plain hot rice.

Enjoy!!

2 comments:

Sharmila said...

What snaps Joyita! Am already drooling on that kofta. Looking forward to more great recipes. :-)
Oh .. and I love your blog name.:-)

joyita said...

Thank you Sharmila....