|Khurmani kofta curry with peas pulao|
The recipe is the same except that there are minor changes in the measurements and the addition of one extra ingredient.
300 grams finely minced meat (I used goat meat)
A handful of blanched, peeled and roughly chopped almonds (optional)
1/2 cup curd
2 tbs chilli powder
2 tsp aniseed powder
1 tsp ginger powder
Salt to taste
1/2 tsp garam masala
4 tbs mustard or refined oil
1 black cardamom, ground
A pinch of asafoetida
1/2 tsp cinnamon powder
Shahjeera for garnishing (given in the book but I used coriander)
|Apricots stuffed with almonds and the meat balls|
- In a large bowl put the minced meat, aniseed powder, ginger powder, salt, 1 tsp chilli powder, ground cardamom, 1 tsp curd, 1 tsp oil and mix well. Marinate for thirty minutes.
- Soak the apricots in hot water and set aside for about 30 minutes till they are plumped up.
- Remove the kernels and stuff that space with chopped almonds.
- Form the minced meat into balls. Put each almond-stuffed apricot inside each ball.
- In a pan add 3 tbs oil. Add a pinch of asafoetida.
- Add the chilli powder and sprinkle a bit of water so that the powder does not burn.
- Add beaten curd and the rest of the spices except the garam masala and mix well.
- Next add two cups of water and let it boil.
- Gently add the stuffed balls and let them boil on a high flame for 5 minutes.
- Simmer for 30 minutes till the koftas/meat balls are cooked through and the gravy thickens.
- Add garam masala, and the garnish.
- The dish is ready to be served.
The curry felt delightfully different. The koftas did not remain as photogenic as they looked before they were added to the gravy. But I didn't mind at all. Aniseed is a spice that I don't often use in my cooking. Teamed with the rest of the spices, our meal was a very aromatic one indeed!