Shahi Lamb Kofta Recipe:
Koftas do not quite sound as romantic as Kebabs do to our ears, but I have my strong reasons to believe that these are just two names of a very similar recipe. So while I have all reasons to call my recipe kebab but I rather decided to stick to the word koftas for the only reason, its shape.
Its a version of the Shahi Galouti Kebabs, with the only difference being I did not smoke up my mince mix by placing a burning coal and covering up for a few minutes and also did not shape them into round patties, instead shaped them into koftas and pressed over skewers to make an easy to grab on starter.
So in a haste of my commitment to post , update, cook and share more often and try and make up for all the lost months I’s rather cut my story short and move to the recipe. But, that, not before telling you that these koftas are strongly fragrant, deriving its strong aroma from the roasted Indian spices, and deliciously soft and juicy on the inside and firmly packed on the crust; it goes pretty well with the regular Green chutney and a squeeze of fresh lemon juice along with onion rings, while a yogurt based dip would also be a great go. It is also an easy to make recipe, I mean you can sit int the comfort of your couch and press the minced mix over the skewers and keep it in fridge wrapped firmly with a plastic film, and all you need to do before serving is just pan grill in a little oil for a couple of minutes until browned on all sides. Be sure to serve them for your next party and you could easily win some praises.
Ingredients (Serves 6-8 as starters, Makes about 40 koftas):
- 400 gms of Minced Lamb
- 1 large spring onion, finely along with the greens, chopped
- 3-4 green chillies, chopped
- 1 med red onion, thinly sliced
- ¼ cup chopped coriander, aprox
- 1 tbsp thick curd
- 1 egg
- 1 tbsp bread crumb
- 2 tbsp plus 2 tsp oil/butter
- Salt to taste
Spices for roasting:
- A ½ inch cinnamon stick
- 4 green cardamom
- 1 black cardamom
- 4-5 cloves
- ½ tsp fenugreek seed
- ½ tsp cumin seed
- 20-25 black peppercorns
- 10-15 white peppercorns
- A little nutmeg, less then ¼
- ½ sprig of mace
- Equal quantities of the green chutney (recipe here) and curd, beaten together with salt to taste.
- A fresh onion, cucumber and radish salad or simple onion rings
- Some Chat masala to sprinkle, optional
- Start by dry roasting the whole spices until fragrant. Then crush it into a coarse pwd either using a mortar and pestle or an electric mixer.
- You may use the same pan, heat 1 tsp ghee/butter and fry the sliced red onions until absolutely browned. Allow to cool slightly then blend into a psate along with the curd using an electric blender.
- Finally tip the minced lamb into a mixing bowl, add chopped spring onions, green chillies, coriander, half the roasted spice pwd and mix well. Adjust the spice pwd mix , I’d suggest add another half of the leftover and retain the rest to be used over curries.
- Then add the browned onion and curd paste and mix well, dress with 1 tsp oil and continue to sort of knead for as long as you can. The longer you go the softer the koftas would be. But practically do it for 15-20 mins with hands or about 5-10 mins in an electric mixer. While you do this just leave the skewers with the non-pointed ends dipped in a half a cup of water to avoid it from burning while grilling.
- Then crack in the egg, add bread crumb and give it a generous mix. Finally divide the dough into equal parts and press it over the end of skewers giving them an ovalish-kofta shape. Don’t make the koftas too thick, and ensure that all the koftas have the same thickness to ensure and even cooking. Arrange the koftas on a tray, wrap tightly with a cling film and keep in the fridge until ready to serve, infact these can also be kept frozen for abt a month or maybe more.
- When ready to serve, heat 2 tbsp oil in a large frying pan and just pan grill the koftas for about 5 minutes turning continuously, until golden all over and cooked through. Test one and you’d know.
- Sprinkle a little chat masala and serve hot with the tangy green curd chutney and a fresh salad.
Dos and Don’ts:
- Jut do not overcook the meat, it should not dehydrate and go dry from inside. Just about 5 mins on a medium heat is enough.
- The koftas can be made in advance and frozen, just make sure to defrost it in the fridge before roasting.