Roasted Kofta-Kebabs in a Rich Gravy
These fusion Kebabs are inspired by Kashmiri ma'che kabab and Turkish kebabs. The minced meat kebabs with the best possible combination of ingredients and spices, are first roasted and then cooked in a tomato based gravy. This recipe is loaded with texture and flavour.
Ingredients
Kebabs
- ½ kg lamb meat mince
- ½ cup finely chopped/grated onion
- ½ cup finely chopped bell peppers (red/yellow/green)
- ½ cup fresh coriander, chopped
- 2 tbsp fresh mint, chopped
- 1 green chili, chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp red chili powder (or to taste)
- 1 tsp Kashmiri red chili powder
- ½ tsp garam masala
- 1 tsp cumin seeds
- 1½ tsp fennel seed powder
- 1 tsp ginger powder
- 2 tsp coriander powder
- 1 egg
- salt to taste
- black pepper to taste
Gravy
- 2 tbsp olive oil
- 1 cup thinly sliced onion
- 1 green chili
- 2-3 garlic cloves, chopped
- 3-4 tomatoes (blended or puréed)
- salt to taste
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp fennel seed powder
- ½ tsp ginger powder
- 1 tsp cumin seeds
- 1 cinnamon stick
- 6 cardamoms
- 1 black cardamom
- 2-3 cloves
- 2 tbsp yogurt
- 1 tsp dried mint
Instructions
- Mix all the ingredients, except egg, together in a big bowl. Use your hands to mix, just like you do when kneading a dough.
- Add in the egg and mix well.
- Cover the bowl and let it rest in the fridge for at least two hours.
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper or foil. Shape the kebabs into cutlets or any shape you prefer, and place them onto the baking tray, one by one.
- Bake in the preheated oven for 15 minutes. Then flip each kebab over and bake for another 8-10 minutes.
Gravy
- Heat oil in a pot. Add the onions and fry until they turn golden brown.
- Add the garlic and green chilies and sauté for 1-2 minutes on low heat.
- Add in all the spices, along with one tablespoon of water. Mix well and add another tablespoon of water. Keep stirring until the oil starts to separate from the mixture.
- Add the tomatoes and mix well. Cover and cook on medium-low heat for about 8-10 minutes.
- Add in the yogurt and mix well.
- Transfer the kebabs into the pot. Add water according to the desired consistency of the gravy. Cover and simmer for 10-15 minutes.
- Add dried mint leaves, turn off the heat and cover the pot. Let it stand a few minutes before serving.
Notes
- It is best to use lean meat for these kebabs, preferably lamb shoulder.
- Half a kilo of lamb mince should yield 8 or 9 generously sized kebabs.