Author Topic: Madhur Jaffreys lamb meatball curry  (Read 11881 times)

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Online tempest63

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Re: Madhur Jaffreys lamb meatball curry
« Reply #10 on: February 10, 2013, 01:11 PM »
To get this thread back on course I thought that I ought to post an earlier Madhur kofta recipe.



Koftas, Indian Meatballs
From Maddhur Jaffrey, An Invitation to Indian Cookery
Koftas take a fairly long time to make, so I suggest that you prepare them a day in advance. They can be covered and left in the refrigerator overnight (they will taste even better) and can be reheated before serving. Take care not to break them whilst stirring and serving.

Ingredients
For the meatballs
2 lb finely minced leg of lamb
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon garam masala
1 teaspoon ground coriander
½ teaspoon ground cumin
For the stuffing
1 to 2 fresh hot green chillies, finely chopped
2 cloves garlic, peeled and minced
1 inch cube of ginger, peeled and minced
6 spring onions, or 1 medium sized onion, peeled and minced
3 tablespoons lemon juice
Salt
Freshly ground black pepper
For browning the meatballs
7 tablespoons vegetable oil
1 cinnamon stick, 2 inches long
2 dried red chillies
4 whole cardamom pods
6 whole black peppercorns
4 whole cloves
For the sauce
Vegetable oil (as needed to make up 5 tablespoons)
4 medium onions, peeled and coarsely chopped
6 cloves garlic, peeled and coarsely chopped
A 1 inch cube of fresh ginger, peeled and coarsely chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 medium sized tomatoes, peeled and chopped
1 tablespoon ground paprika
1 tablespoon garam masala
1 teaspoon salt
Garnish
1 tablespoon chopped fresh green coriander leaf
1 onion, peeled and fried in rings until they become dark brown
½ teaspoon ground cardamom seeds

Method
·Mix all the ingredients for the meatballs and keep covered in a bowl.
Mix all the ingredients for the stuffing in another bowl.
Place before you the bowls of minced meat and stuffing, a platter and a bowl of warm water.
2 lbs of meat will make 48 koftas about 1 to 1½ inch in diameter. To simplify, portion the meat into 8 equal sections and then make 6 koftas out of each section. 
Pick up enough meat for one kofta and form into a rough ball.
Depress the ball and place a generous pinch of stuffing in its centre.
Cover the stuffing by bringing around the meat from the outer edges and making it into a ball again. Smooth out the ball by moistening your palm and fingertips slightly and by working it in your hand.
As each ball is made, place it on the platter and cover. Continue this way until you have used up all the meat and the stuffing.
Heat the oil in a 10 to 12 inch frying pan over medium heat, when it is hot put in the cinnamon, red chillies, cardamom pods, peppercorns and cloves. Stir once. In 10 seconds or so when the cloves begin to expand and the red chillies swell and turn dark, add the meatballs, just enough of them so they do not overcrowd the frying pan. Brown them on all sides, remove with a slotted spoon and return to the platter, remembering that you are
browning the koftas, not cooking them through.
When all the koftas are browned, cover the platter and set aside.

The last step is making the sauce:
lift out the whole spices from the oil used for browning the koftas and place them with the koftas. Pour the remaining oil into a very large and wide heavy bottomed pot. Add more oil, if needed, to make up 5 tablespoons.
Place the chopped onions, garlic and ginger in a blender with 4 tablespoons of water and blend at high speed until you have a smooth paste.
Heat the oil, and then pour in the paste from the blender. Fry over a medium heat, stirring frequently, for about 15 minutes or until all the liquid has evaporated. Add the coriander, cumin and turmeric and keep frying for another 5 minutes. If the spices stick at the bottom of the pan, add 1 teaspoon of water at a time and keep stirring. Never add to much water, as it is essential that the spices and onions are fried, not boiled. Add the chopped tomatoes and continue to stir and fry for a further 3 minutes.
Add 1 tablespoon of water, cover the pan, and let the tomatoes simmer for 5 minutes, lifting the cover occasionally to make sure they are not burning.
Remove cover, stir one more time and fry for 1 minute more.
Now add 12 fl oz water, the koftas and whole spices, the paprika, garam masala and the teaspoon of salt. Mix gently and bring to the boil.
Cover and simmer slowly for half an hour.
To serve, gently spoon out the koftas into a heated serving dish, taking care not to break them. Stir the sauce and pour it over them.
Sprinkle the green coriander, fried onion rings and ground cardamom seeds on top.
Serve with plain boiled rice, a dhal and Indian vegetables.

Offline Secret Santa

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Re: Madhur Jaffreys lamb meatball curry
« Reply #11 on: February 10, 2013, 01:21 PM »
Here's another one that's been mentioned on the forum before: http://velokitchen.wordpress.com/50-curries-project/
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Online tempest63

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Re: Madhur Jaffreys lamb meatball curry
« Reply #12 on: February 14, 2013, 08:43 PM »
[quote I think i have seen about 6 versions of Camellia Panjabi, 50 Great Curries Of India, one even had a CD.
[/quote]

I think I bought a copy of each,including the one with the DVD


 

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