Ingredients:
- 1 pound ground beef
- 3 potatoes, peeled and sliced in half moons
- 1 onion, finely diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon coriander, ground
- 3 garlic cloves, diced
- 1 tablespoon butter
- 3 tablespoons tomato paste
- Juice of half lemon
- 1/2 cup water
Method:
- In a medium sized bowl, add meat, butter, onion, salt, pepper, cumin, cinnamon, coriander and garlic, mix well. Shape meat into egg size balls. In a small bowl, add tomato paste, lemon and water, mix well.
- In a round 9 inch baking pan, add Kofta, in between each meatball place a potato slice. Pour sauce all over the top. Cover with foil and bake in a pre-heated oven on 350 F for one hour, or until potatoes are tender
- Oil 1/2 cup.
- Salt 1 tea sp.
- Red chilli powder 1 tea sp.
- Water 1 1/2 cup.
- Dhania 1 tsp.
- Fresh yogurt 1 cup beaten.
- Ginger garlic paste 1 table sp.
- Haldi or turmeric powder 1/2 tea sp.
- Onions 1/2 cup brown and grind.
- Cilantro or hara dhanya for garnishing.
FOR KOFTA:
- Mince 1/2 kg.
- Ginger / garlic 1 tea sp.
- Cardamom or choti Ilaichi 2.
- Baisan or gram flour 1/2 cup.
- Cinnamon 1 piece.
- White zeera 1 tsp.
- Salt 1 tea sp.
- Cloves 3.
- 1 Onion medium raw.
- Red chilli powder 1 tea sp.
- Black pepper 5.
- Eggs boiled 5-6.
- Red Chilli whole 5.
- Bari ilachi 1.
- Egg 1.
- Heat ghee or oil and fry all curry masala.
- Then add well beaten yogurt and brown grinded onion.
- Fry for few minutes.
- Then add about 1/2 cup water and cook till slightly thick gravy forms.
FOR KOFTA
- Combine all the ingredients for kofta, Mix well.
- Add in Mince, Eggs. Mix well.
- You have a stiff batter.
- Encase Hard boiled eggs in the stiff batter. Coat as heavy as possible.
- Roll encased eggs in dry Besan.
- Deep fry at 325ยบ F till golden brown about 5 minutes.
- Gently Slide Kofta in the curry we have prepared earlier.
- Simmer on low heat for about 2-3 minutes.
- Garnish with chopped fresh cilantro.
- Serve hot with naan or chapati.
Ingredients:
- 600 gms. lamb kofta
- 400 gms. chicken breasts, bone in
- 1 bouquet garni
- 200 gms. fresh mushrooms, sliced
- 100 gms. mozzarella cheese
- 35 gms. cornflour
- 50 gms. salt
- 20 gms. white pepper
- 20 gms. fresh lemon juice
- 125 gms. butter
Method:
- Spread the kofta on a round or rectangular nonstick baking tray after scrubbing it with 25 gms. of butter.
- Bake it in a preheated oven at 180C for 15 mins. Boil the chicken with the bouquet garni.
- Debone the chicken then slice into small pieces.
- In a pan heat the remaining butter, add the cornflour and fry for about three minutes until it turns thick and yellow.
- Add the chicken stock, season and leave to boil for about 5 mins.
- Pour in the lemon juice and put the sauce aside.
- Take out the cooked kofta from the oven.
- Add the chicken, sliced mushrooms and cheese.
- Pour the sauce on top.
- Bake in the oven for about 5 mins. until it turns golden brown
