Lamb Kofta Curry

Ingredients :

For the koftas

• 2 tbsp olive oil
• 2 red onions, finely chopped
• 3-4 long green chillies, deseeded, finely chopped
• 4 garlic cloves, chopped
• 5cm (2in) piece root ginger, grated
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g minced lamb
• 30g fine fresh white breadcrumbs
• 2 tbsp chopped coriander
• 1 egg, beaten
• 2 tsp panch phoran seasoning
• 1 x 400g tin chopped tomatoes
• 200ml (1/3pt) hot vegetable stock
• 2 bay leaves
• 4 tbsp coconut cream 

Method:

1. Heat olive oil in a large frying pan, add onions, chilli, garlic, ginger and cook until softened, about 5 minutes. Remove half of the mix and reserve for later.

2. Add cumin, turmeric and ground coriander and fry for another minute. Remove from the heat and set aside to cool slightly.

3. Put the mince into a large bowl, add the breadcrumbs, egg and coriander and mix together. Once cooled, add the spiced onion mix, season well and mix together. Shape into 20 size balls and shallow fry on medium heat ( you can bake -  for 15 minutes, turning once).

3. Keep aside the fried meatball

4. Meanwhile, put the reserved onion mix back onto the stove in a medium saucepan. Add the panch phoran, fry for 1-2 minutes. Add the tomatoes, stock, bay leaves, season and simmer for 15 minutes or until thickened slightly. Remove the bay leaves, stir in the coconut cream and blend until smooth.

5. Add the meatballs to the tomato sauce and bubble for another 10 minutes or until cooked through.

6. Scatter over some coriander leaves and serve with lime wedges.

Biriyani

Ingredients:

• Mutton-1 kg
• Bashmati rice- 1/2 kg
• Potato(cut in cube) - 3 medium size(around 250gm)
• Onion - 1 cup(chopped)
• Yogurt - 1 cup
• Milk- 1 cup
• Cinnamon stick -4 pieces
• Cardamom-5-6 pieces
• Clove-3-4 pieces
• Bay leaf- 4 pieces
• Garlic paste-1 and 1/2 Tbs
• Ginger paste- 1 and 1/2 Tbs
• Garam masala powder- 1 ts
• Cumin powder- 1 ts
• Red chili powder- 1 ts
• Black pepper powder- 1 ts
• Nutmeg powder (Jaifol)- 1/2 ts
• Mace powder (jaiotri)- 1/2 ts
• Aloobukhara/Dried prune-7-8 pieces
• Raisin -10 pieces
• Keora water-1/2 Tbs
• Sugar-1 ts
• Ghee- 1/2 cup
• Oil- 2 Tbs
• Salt- 2 Tbs or according to your taste

Procedure:

1. Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
2. Now take the mutton in the pan (try to use an ovenproof  heavy pan with heavy lid), add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste, whole masala (cinnamon, cardamom, clove, bay leaf) and all powder masala. Mix all these things well with mutton, cover it and keep it aside to marinate for around 2-3 hour.
3. In the mean time fry the potatoes lightly in oil and keep it aside. Then fry the chopped onion till it get nice golden color and take them out on a paper towel to soak extra oil and keep aside.
4. Wash rice and cook it half and drain through a strainer to drain water.
5. Now add milk on the top of the mutton and then spread the rice on it.Then spread the fried potatoes , fried onion, rest of the ghee, aloobukhara/Dried prune, raisin, keora water one by one on the top.
6. Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
7. Now preheat the oven to 375 degree F. Then put the pan in the oven and bake it around 20 minutes and then  reduce the heat to 350 degree F and bake it around 45-50 minutes.
8. Then turn off the oven and leave it for around 30 minutes.
9. Now carefully open the lid and slowly mix the biryani from the bottom to top to make an even mix of mutton and rice in the biryani.
10. Serve your biryani hot and enjoy.

Lamb Kofta Curry

Ingredients:

For Meatball:

• 500gm minced meat
• 1 medium onion finely chopped
• Salt to taste
• ½ tsp red chilli flakes
• 2 chopped green chillies
• 1 tbsp toasted zeera powder
• 1tsp chopped garlic
• 1tsp chopped ginger
• ½ tsp garam masala
• ½ poppy seed
• ½ tsp grinded Almond
• 1 tbsp chopped coriander leaves
• 1 tsp chopped mint leaves

Gravy:

• 1 cup yoghurt
• 1 large onion finely chopped
• 2 tbsp tomato paste
• 2 tbsp tomato ketcgup
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp toasted zeera powder
• 1 tsp coriander powder
• 1 tsps garlic paste
• 1 tbsp ginger paste
• 1 tsps garam masala
• 2 tbsp roasted and crushed onion
• Coriander leaves for garnishing
• Whole green chillies for garnishing

Method:

1. Put the minced lamb with all the meatball ingredients in a large bowl and mix well.
2. Form the mixture into equal sized balls and keep on a plate.
3. Heat the oil in a pan and add onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
4. Add all the powdered spices and fry for 2-3 minutes.
5. Add the tomato pastes with fried onions and mix well. Fry the masala till the oil begins to separate from it.
6. Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
7. Stir gently so as not to break the meatballs.
8. Garnish with green chillies and coriander.
9. Serve hot with nan or rice.

Lamb and Pea Keema Curry

Ingredients:

• 2 tbsp ghee, butter or oil
• 2 medium-sized onions (100g each), quartered and thinly sliced
• 20g ginger, finely chopped
• 3 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1 piece cinnamon
• 3 cardamoms
• 300g lamb, minced or cubed
• 2 tbsp ground coriander
• 2 tbsp chilli powder
• 2 tomatoes (250g), roughly chopped
• 1 1/2 tsp salt shopping list
• 1 cup fresh or frozen peas
• 1/2 cup coriander leaves and stalks, roughly chopped
• 1/2 cup mint leaves, roughly chopped

Method:

1. In a pan, heat the ghee and fry half the onions until they begin to brown. Add ginger, garlic and green chilli and whole spices.
2. Cook 2-3 mins and add the lamb, stirring until meat browns. Add ground coriander and chilli powder and cook for 1-2 minutes, add chopped tomatoes. Cook on medium heat until the tomatoes break down, then add a cup of water.
3. Lower heat, stir in the salt and simmer, partially covered, until lamb is tender - about 20 mins. Add peas and cook for a few minutes. Stir in coriander and mint, remove from heat.