Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Hyderabadi Kacche Gosht Ki Mutton Biryani

Ingredients

For marination of mutton

Mutton – 1 kg

Raw papaya – ½ cup

Curd – 2 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 2 tbl.sp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Mint and corriadner leaves

Red chilli powder and salt as per taste

Onions – 7 fried till golden brown in color.

Saffron soaked in milk

Raisins and cashewnuts to garnish

Mint and coriander leaves to garnish

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 4

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 8

Salt as per taste

Method

Clean and wash the mutton pieces.

Soak rice in water for half an hour.

First marinate the mutton and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil and salt and leave it to boil,

When it starts boiling, add rice and cook it till half done. Drain the water and remove and keep aside.

In a big pan, spread half of these marinated mutton and add 4 tbl.sp of ghee/butter to it  and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves and raisins and cashewnuts, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.

Assamese Mutton Curry