Prep time: 30 mins
Cooking time: 25 mins
Ingredients
- 500g lamb mince
- 4-5 cloves
- 2-3 green cardamoms
- 1/2 tsp whole Rajah Black Peppercorns
- 1 inch Rajah Cassia Bark (cinnamon stick)
- 1 tsp cumin seeds
- 2 tbsp cashew nuts
- 2 tbsp Besan (gram flour)
- 3 tbsp coriander leaves
- 1/2 cup oil
- 2 onions, finely chopped
- 2-3 dried Rajah Whole Red Chillies
- 3 tsp ginger & garlic paste
- 3 tbsp Greek yoghurt
- 4 tbsp Rajah Achari Gosht Masala
- 1 tsp red chilli powder
- 1/4 tsp Rajah Haldi Ground Turmeric
- 1 can tinned tomato, blended into a puree
- 1 cup of water
- 2 tbsp coriander leaves, chopped to garnish
- Salt to taste
Hyderabadi Keema Kofta Curry
Method
- Grind all your whole spices to a fine powder. Add your cashew nuts and grind down to a fine powder.
- Take a food processor and add your mince along with the whole spice and cashew powder, salt and gram flour. Add the coriander leaves and mix well. Pour into a bowl and pop in the fridge for 30 minutes.
- Grease your palms with oil and make lime-sized balls with the mince. These will be your kofta meatballs.
- To make the gravy, heat a drizzle of oil in a pan and add the chillies and chopped onions. Fry until the onions are golden brown. Add your ginger and garlic paste and fry for 5-6 minutes.
- Add the tomato puree and 1 cup of water. Cook for a further 4 minutes.
- Add the Greek yoghurt 1 tbsp. at a time, stirring constantly. Add the Rajah Achari Gosht Masala, salt and ground turmeric. Stir well.
- Add the kofta meatballs and cook on a medium-low flame. Simmer until the meatballs are cooked all the way through.
- Garnish with coriander leaves and serve!