KASHMIRI MATSCHGAND (Meat Kofta) скачать в хорошем качестве

KASHMIRI MATSCHGAND (Meat Kofta)

​Lamb mince 250 gm Kashmiri red chilli powder 1 tsp + 1 tsp Turmeric powder 1/2 tsp + /4th tsp Salt 1/2 + 1 tsp Dry ginger powder 1/2 tsp + 1 tsp Asafoetida 1/4 th tsp Mustard oil 1 tbsp + 4 tbsp Egg white 1 no Gram flour (besan) roasted 1 tbsp Bay leaf 1 no Curd 250 ml (whisked smooth) Lime 1/2 no Mint 10 gms + 10 gms chopped Walnuts & Prunes 25 gm each (chopped) Mint 1 tbsp chopped Nigella seeds (kalonji) 1 tsp Dry Spice blend: Coriander seeds 1 tbsp Fennel seeds 1 tbsp Cumin seeds 1 tsp Peppercorns 8 nos Cinnamon 2 " piece Green cardamom 3 nos Black cardamom 3 nos Star aniseed 1no 1. Roast & blend dry spices to a powder. 2. In a blender add the mince and half the blended spice powder. Add 1 tsp kashmiri chilli powder, 1/2 tsp turmeric, 1/2 tsp salt, 1/2 tsp dry ginger powder and asafoetida, along with 1 tbsp mustard oil, roasted gram flour and egg white. 3. Blend it for 2 -3 minutes to a smooth paste. Add chopped mint, Nigella seeds. Give a quick spin in the blender. 4. Remove it to a container. Add in chopped walnuts and prunes. Divide the mix into 8 portions. 5. Grease your palms with a little oil and shape each portion into elongated / oval kababs. 6. Combine remaining powder blend with 1 tsp chilli powder, 1/4tsp turmeric, 1 tsp dry ginger, 1 tsp salt and 60 ml of water. 7. In a pan heat 4 tbsp mustard oil. Temper in the bay leaf. Add the blended masala paste. Simmer gently. 8. Add in whisked curd. Continue simmering. Add 1 cup water and let it come to a slow simmer. 9. Lower the meatballs into the simmering gravy. Cover and cook for 20 min. 10. Once cooked, add lime juice and serve garnished with chopped mint. ComeLetsEat with Meher Dasondi. #comeletseat #matschgand #lambkofta #koftarecipe #koftacurry #kashmirifood