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Home Dish Hyderabadi Kofte ka Salan

Hyderabadi Kofte ka Salan

Name: How to cook Hyderabadi Kofte ka Salan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Kofte ka Salan

#CR #cookpadindia #mutton This is a fantastic Hyderabadi dish full of subtle and distinct flavours from the spices and the fresh meat added to it. This is a Bakra Eid special dish and Curry made out of the sacrificial animal gives it a unique next level awesomeness. And let me tell you why is it so. It's because the meat of the sacrificial animal has that right amount of fat content that's required for any Kabab recipe. A perfect Kabab is only made with a little of fat that should be necessarily present in the meat used. It's a hard and fast rule. You have to use it to enhance the texture and the flavour both.

Ingredient

Food ration :

6-7 servings

Cooking time :

35-40 minutes

For

THE KOFTE

1 kg

Lamb boneless meat (10-15 % fat content)

2 tbsp

Ginger garlic paste

1 tsp

Salt or to taste

1 1/2 tsp

Kashmiri Red Chilli powder

2-3

Green Chillies

1 small bunch

chopped Coriander Leaves

1 small bunch

chopped Mint Leaves

1/2 tsp

Garam Masala

1/2 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

1 large

chopped Onion

For

THE CURRY OR THE SALAN

2-3

sliced and partially fried Onions

1/4 cup

roasted Dry Coconut powder

1/4 cup

Cashewnuts

500 gm

Curd

1/4 cup

Oil

1 tsp

Caraway Seeds

2-3

Cardamoms

1 inch

Cinnamon stick

1/2 cup

chopped Coriander and Mint Leaves

3-4 tbsp

Roasted Split Bengal Gram or Putana Dal powdered

1/2 cup

Oil (For shallow frying Kofte)

Cooking instructions

* Step 1

Wash and clean the boneless meat at first. Add all the ingredients mentioned under the list Kofte and mix well. Keep aside for an hour or more if you have time on hand.

* Step 2

Grind to a smooth paste little at a time without water. Add roasted Bengal Gram or Putana Dal to it. Mix well and make medium sized balls out of it. Shallow fry few at a time on a low heat until done. Set aside.

* Step 3

For the Salan or the Curry, heat a tablespoon of Oil in a pan and fry the sliced Onions partially. Or you can even use the Birista here. It's absolutely optional. Let it cool down a bit. Now add Curd along with the Onions, Coconut powder and the Cashewnuts to a grinding jar. Blend to a smooth paste.

* Step 4

Heat Oil in a cooking pot. Add Caraway Seeds, Cardamoms and the Cinnamon stick. Fry for a minute and then add the ground masala paste. Saute it with the rest of the powdered spices added on a low heat until the raw smell disappears. Also the chopped Coriander and Mint Leaves. After about 10-12 minutes of good sauteeing, add the shallow fried Kofte to it. Cover and cook for about 10-12 minutes more.

* Step 5

Adjust Salt accordingly. This Curry is usually semi thick. If required, add some water. Dish it out well garnished with more of chopped Coriander and Mint Leaves. Enjoy!