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RECIPE lamb and apricot Kofta Curry


Professor C M Bhan Mr C M Bhan, Director Chitkara School of Hospitality, Chandigarh, India has expensive experience in hotel and hospitality management. His career in hospitality industry span over 40 years and he was highly regarded as a professional chef. Since he joined Chitkara School of Hospitality, it was awarded as the Best Institute among the private affiliated Institutes to NCHMCT by Ministry of Tourism, Govt. of India for the year 2012-13. He has given the following exclusive recipe for Curry Life readers.


Serves 4


Lamb /Goat lean meat (Boneless) .........................500 gms. Egg Whole


...........1


Dry apricots.........................................................................10 Onion


Tomato


....................................................1 ...............................................2


Kashmiri Red Chili Powder (Degi Mirch) Green cardamom


..15 gms ..............................5


Black Cardamom pods (Coarsely ground) ....3gms Cinnamon


..............................................................4 .....................................................................1 inch stick


Ginger Powder ...................................................................10 gms Fennel Powder ...................................................................15 gms Cloves


Cumin seeds........................................................................3 gms. Bay leaf 2 Salt


............................................................................To taste


Mustard oil............................................................................50 ml Mutton Stock/ water ......................................................500ml Green coriander................................................................a few sprigs


Preparation 1. Clean meat of any sinews and fat. Cut into cubes and mince in a pulvisor. Remove and refrigerate for 5 minutes.


2. Peel and finely chop onion. Puree tomatoes. Keep aside. 3. Remove meat from refrigerator in a bowl. Add coarsely powered black cardamom, Pulverize again till the mince is smooth. Remove in the bowl. Add half of red chili, ginger and fennel powder along with table spoon of salt. Mix well with fingers. Add one whole egg and mix again. Refrigerate.


4. Destone the apricots and soak in Luke warm water. When soft, Squeeze and Slice.


5. Remove meat from refrigerator. Turn them into round or oblong shape.


6. Fill the center with apricots and shape again to hold the filling. Preferably refrigerate to hold the shape.


Cooking 1. Heat oil in a frying pan till oil comes to smoke point. Add Cumin seeds, Cloves, Bay leaves and broken Cinnamon. Add chopped onions. Cook on slow flame till lightly brown. Add remaining red chili powder and stir. Add tomato Puree and cook. Add remaining Ginger, fennel powder and 1 table spoon of salt. Stir and Add stock. Simmer and add the Meat Koftas (Balls) carefully to the simmering gravy without breaking. Add whole broken green cardamom and cover with lid. Simmer till gravy reduces to half.


2. Check the seasoning and garnish of chopped green coriander. Serve hot with steamed rice.


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