Nargisi Koftay & Kunna Gosht

      Nargisi Koftay

Ingredients:

 
For Gravy
* 50 grams of Cashewnuts (Kaajoo)
* 6 Cloves
* 1 Cinnamon Stick (Dal Cheeni)
* 6 Cardamom Pods (Choti Ilaichi)
* ½ tsp. of Turmeric Powder (Pisi Haldi)
* 3 tsp. White Pepper Powder
* Salt (to taste)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 2 tsp. Ginger Paste (Pisi Adrak)
* 125 grams of Cream
* 3 tsp. Tomato Puree
* 3 tsp. Onion Paste
* 150 ml of Milk
* 3 tbsp. Clarified Butter (Ghee) or Cooking Oil
For Koftay
* 200 grams of Ground Beef (Keema) or Mutton (minced)
* 50 grams of Gram Flour (Besan)
* 4 Eggs (boiled)
* 1 Onion (finely chopped)
* 5 Green Chillies (Hari Mirch) (or to taste) (finely chopped)
* 1 tsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
* ½ tsp. Ginger Root (Adrak) (grated)
* A pinch of Asafoetida (Heeng)
* ½ tsp. Cumin Seeds (Sufaid Zeera)
* Salt (to taste)
* Clarified Butter (Ghee) or Cooking Oil (as needed – for deep frying)

* 1 tbsp. Cream
* 1 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)

Method:

1. Mix together all of the ingredients except the eggs and knead dough well with water. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat clarified butter or oil and deep fry all the dough balls. And set aside.

2. Heat clarified butter or oil in a skillet, and add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.

3. Add milk and cream and ½ cup of water and simmer on low heat for about 15 minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

 




    Kunna Gosht

Ingredients:

Mutton with bone (large pieces from the leg): 1 kg
Red chilli powder: 8 gm
Cardamom whole: 2
Black cardamom: 2
Coriander leaves: 5 gm
Crushed coriander seeds: 10 gm
Cinnamon: 1 stick
Zeera: 5 gm
Bay leaf: 2
Onion: 400 gm
Mace: 2
Mustard oil: 4 tbsp
Ginger-garlic paste: 50 gm
Curd: 150 gm
Haldi powder: 5 gm
Mutton stock: 2 cups
Salt to taste

Method:

Heat the mustard oil in a heavy bottom pan and drop the whole spices. Cook till the spices start to crackle. Add the chopped onion and fry till golden brown.
Add the ginger-garlic paste and the mutton and cook for five to seven minutes. Then add the crushed coriander seeds, red chilli powder and the haldi powder. Cook further till the meat is half cooked.
Now add the beaten curd and cook till the gravy thickens.
Add the mutton stock and cover the lid and slow cook till the meat is tender. Add the shahi jeera and salt to taste.
Serve hot and garnish with shahi jeera and chopped coriander leaves. Best when served with khamiri roti.