MUTTON KOFTA MALAI CURRY

It is weekend.... let us indulge ourselves in some elaborate spread forgetting about how much extra calories we are taking in. There has to be one or two cheat days in the week. We need not be that calculative with life, calculations do not bring happiness. Rest of the week we can go for some light cooking. For my men, healthy eating is a no no, they love their burger, pizza, homemade all kinds of paratha, poori, mutton and chicken curries. I do these all for them..... whether I am wrong or right I do not know. What I feel is they are small eaters, let them have what they like.

This Mutton Kofta Malai Curry was made for a guest quite close to us. Years back when I just got married and was learning to cook, this person was among the few people who were my guinea pigs.... from over cooked pulao to over salted fish curry... they had it all with a smile and said, "boudi [sis-in-law], do not worry, next time it will be perfect." Appreciative.... few people can be... so I have a special place for some people in life. But you cannot like everything in a person, I am not perfect either. I try not to hold grudge against someone for long. Any day they visit me, I will definitely prepare an elaborate meal pouring my heart into it.

What I can boast of about this Mutton Kofta Malai Curry is that I did not fry the kofta, using less oil in the process. What I did was after cooking the kofta mix and shaping them, I oven cooked them for 15 minutes at the microwave+grill option. Then I took them out, arranged in a serving plate and poured the prepared gravy over it. You can see not a single piece is broken. Let us do this Mutton Kofta Malai Curry together.

INGREDIENTS :[for the mutton kofta]

Mutton Keema : 250-300 gm
Potato : 1big [boiled and mashed]
Onion : 1big [sliced]
Minced Garlic : 2tbsp
Minced Ginger : 1tsp
Green Chilli : 3[chopped]
Cinnamon Powder : 1/4tsp
Green Cardamom Powder : 1/4tsp
Clove Powder : 2pinches
Turmeric Powder : 1/2tsp
Salt : As Required
Lemon Juice : 2tbsp
Oil : 3tbsp

INGREDIENTS : [for the curry]

Coconut Milk : 150 ml
Onion Paste : 1tbsp
Ginger Paste : 1/2 tsp
Cinnamon Stick : 1 two inch length
Green Cardamom : 2-3
Cloves : 4-5
Bayleaf : 1
Red Chilli Powder : 1/2tsp
Green Chilli : 2 slitted

Salt : As Required
Oil : 2tbsp

METHOD :

Wash the keema / meat mince and marinate with the lemon juice, salt, turmeric for 45 minutes.

Heat the oil in a wok. Add the minced garlic and ginger, fry till light brown. Add the sliced onion and fry till golden brown. Add the chopped green chillies and give a stir.

Add the keema discarding the marinade. Stir and cover cook for 10-12 minutes at minimum heat.

Remove the cover, add the powdered spices and salt and fold in well. Cover cook for another 5-8 minutes at minimum heat stirring every 2 minutes. 

Add the mashed potato and fold in well. Add a little of salt if required. Transfer to a bowl. 

Let cool and shape kofta as you wish. Place them on a greased oven proof plate.

Cook them for 15 minutes at microwave+grill mode placing the plate atop the low height wired stool.

Let us prepare the curry. Heat the oil in a wok. Temper with the bayleaf, cinnamon stick, green cardamom, cloves. As they release aroma, add the onion paste. Sauté for 2 minutes.

Add the ginger paste and fry for 2-3 minutes. Add the cumin+coriander+red chilli powders, salt and fold in well. Add 11/2 big cup of water.

Let it boil for 3-4 minutes. Add some water and bring to a boil. Then add the coconut milk, slitted green chillies. Adding a little of sugar can be for good.

Few minutes before eating, pour the gravy on the koftas, heat for 1-2 minutes & serve with your choice of bread or rice.