Mutton kofta curry with Aloo
1kg mutton/lamb mince
1/2 cup breadcrumbs (I use fresh panko)
1 tsp of each garlic and ginger paste
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tsp TCCHC basaar powder
2 tblsp freshly chopped coriander
Juice of half a lime
In a bowl, mix all the ingredients thoroughly, cover and rest in for 30mins in room temp.
Meanwhile, prepare the curry sauce.
2 medium onions blended to a paste
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp TCCHC garam masala powder
2 tsp TCCHC basaar powder
1 tsp turmeric powder
1 tsp cumin seeds
2 green cardamoms
1 twill of cinnamon
1 tej patta
1 tblsp tomato paste
6 potatoes peels & quartered
Kettle full of boiled water
handful of fresh chopped coriander
In a karhai/deep pot, heat the oil, add cumin seeds and whole spices and fry for 30 seconds. Add onions, garlic, ginger and salt, fry on medium heat. Add splashes of water if starts catching, keep stirring and cooking for about 10 to 15 mins, or until the oil separates. Add the rest of the spices and tomato paste and fry for a few mins. Add 500ml water, cover and cook the sauce on medium heat for 10mins. Keep checking intermittently to make sure it doesn’t burn. Add more water if required.
While the sauce is cooking, heat a large pan and add 1 tblsp oil. Take the keema mixture and make round balls/koftas and flash fry until brown on the outside, you don’t want to cook it through.
Now, add the potatoes and koftas to the curry sauce, stir gently, add more hot water, check seasoning, cover and cook for another 15mins on medium heat or until the potatoes are cooked. Garnish with fresh coriander and serve with rice, roti or naans.