Lagan ke Kofte

Lagan ke Kofte or Kabab is a based on Awadhi style of cooking. Minced meat balls cooked in a wide pan and dhungar or smoke is given to enhance the flavour of the dish.

INGREDIENTS FOR KOFTA (meat balls) :

MUTTON MINCE 500 GMS (without fat)
ONION 2 NO
GREEN CHILLI 4 NO
CORIANDER LEAVES 1/2 BUNCH
MINT LEAVES 1/4 BUNCH
OIL 4-5 TBSP
SALT 1 TSP OR TO TASTE
GINGER GARLIC PASTE 1 TSP
RED CHILLI POWDER 1 TSP
GARAM MASALA POWDER 1 TSP
ROASTED GRAM FLOUR 3 TBSP
POPPY SEEDS (khus khus) 1 TBSP
BUCHANAJA LANZAN SEEDS – CHAROLI NUTS (chironjee) 1 TBSP
RAW PAPAYA PASTE 1 TBSP

INGRIDIENTS FOR GRAVY (sauce)

ONION 2 (sliced)
YOGURT ½ CUP
TOMATOES 2 FINELY CHOPPED
RED CHILLI POWDER 1 TSP
TURMERIC POWDER 1/4 TSP
DHANIA POWDER (coriander powder) 1 TSP
GHEE 1 TSP
SALT TO TASTE
CORIANDER LEAVES FOR GARNISH

PREPARATION

– Place mince in a bowl and rub in raw papaya paste, salt and keep aside for at least 30 minutes.
– Finely slice onions and fry them in oil till crisp and brown in colour, cool and grind into a paste
– Dry roast, gram flour, khus khus and chironji on a griddle on low heat. Grind to a fine paste.

METHOD

– To the marinated mince add ginger garlic paste, chilli powder, brown onion paste, garam masala powder , green chilies ,salt and khus khus paste.
– Mix well, Grease your palms with oil and make twenty even sized round balls(Kofta), spread in a greased lagan (deep broad pan).
– Place a Burning coal in a bowl in the centre of the lagan (deep broad pan).Put few drops ghee on the coal. Cover tightly with a lid and do not let the smoke escape for 7-8 minutes. The smoke will be absorbed by the kofta’s and will have a smoky flavor.
– Gently pour in a cup of water Cook the koftas covered for 20-25 minutes on low heat.
– Add oil, in another pan. Sauté onion till light brown, add chopped tomatoes and fry for 4-5 minutes.
– Add yogurt, red chilli powder, turmeric powder, salt and dhaniya powder. Fry for 5 minutes, remove from heat
– Pour this over the kofta and mix carefully, so as not to break the meat balls.
– Garnish with chopped coriander and serve with Roti or Naan (breads).



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