Hyderabadi Kofte ka Salan

Name: Hyderabadi Kofte ka Salan
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: For THE KOFTE; 1 kg Lamb boneless meat (10-15 % fat content); 2 tbsp Ginger garlic paste; 2 tsp Salt or to taste; 1 tsp Kashmiri Red Chilli powder; 2-3 Green Chillies; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 1 tsp Garam Masala; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 large chopped Onion; For THE CURRY OR THE SALAN; 2-3 sliced and partially fried Onions; 1/4 cup roasted Dry Coconut powder; 1/4 cup Cashewnuts; 500 gm Curd; 1/4 cup Oil; 1 tsp Caraway Seeds; 2-3 Cardamoms; 1 inch Cinnamon stick; 1 tsp Salt or to taste; 1 1/2 tsp Kashmiri Red Chilli powder; 1/2 tsp Garam Masala; 1/2 tsp Turmeric powder; 1/2 cup chopped Coriander and Mint Leaves; 3-4 tbsp Roasted Split Bengal Gram or Putana Dal powdered; 1/2 cup Oil (For shallow frying Kofte)

ZMA @zesty5

#CR
#cookpadindia
#mutton
This is a fantastic Hyderabadi dish full of subtle and distinct flavours from the spices and the fresh meat added to it. This is a Bakra Eid special dish and Curry made out of the sacrificial animal gives it a unique next level awesomeness.
And let me tell you why is it so. It's because the meat of the sacrificial animal has that right amount of fat content that's required for any Kabab recipe. A perfect Kabab is only made with a little of fat that should be necessarily present in the meat used. It's a hard and fast rule. You have to use it to enhance the texture and the flavour both.

Kofta is also one type of Kabab. It has to be perfect and succulent. And I didn't use any Egg in this. And have used just some roasted and powdered Split Bengal Gram or Putana Dal. That's it. It gives it a perfect taste and texture as well. Follow my recipe and you will end up with melt in mouth Mutton Kofte ka Salan at your disposal. It can also be made with Beef as well.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

For THE KOFTE
1 kgLamb boneless meat (10-15 % fat content)
2 tbspGinger garlic paste
2 tspSalt or to taste
1 tspKashmiri Red Chilli powder
2-3Green Chillies
1 small bunch chopped Coriander Leaves
1 small bunch chopped Mint Leaves
1 tspGaram Masala
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 large chopped Onion
For THE CURRY OR THE SALAN
2-3sliced and partially fried Onions
1/4 cuproasted Dry Coconut powder
1/4 cupCashewnuts
500 gmCurd
1/4 cupOil
1 tspCaraway Seeds
2-3Cardamoms
1 inchCinnamon stick
1 tspSalt or to taste
1 1/2 tspKashmiri Red Chilli powder
1/2 tspGaram Masala
1/2 tspTurmeric powder
1/2 cupchopped Coriander and Mint Leaves
3-4 tbspRoasted Split Bengal Gram or Putana Dal powdered
1/2 cupOil (For shallow frying Kofte)

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Steps

35-40 minutes

1

Wash and clean the boneless meat at first. Add all the ingredients mentioned under the list Kofte and mix well. Keep aside for an hour or more if you have time on hand.
2

Grind to a smooth paste little at a time without water. Add roasted Bengal Gram or Putana Dal to it. Mix well and make medium sized balls out of it. Shallow fry few at a time on a low heat until done. Set aside.
3

For the Salan or the Curry, heat a tablespoon of Oil in a pan and fry the sliced Onions partially. Or you can even use the Birista here. It's absolutely optional. Let it cool down a bit. Now add Curd along with the Onions, Coconut powder and the Cashewnuts to a grinding jar. Blend to a smooth paste.

Birista/Deep Fried Sliced Onions
4

Heat Oil in a cooking pot. Add Caraway Seeds, Cardamoms and the Cinnamon stick. Fry for a minute and then add the ground masala paste. Saute it with the rest of the powdered spices added on a low heat until the raw smell disappears. Also the chopped Coriander and Mint Leaves. After about 10-12 minutes of good sauteeing, add the shallow fried Kofte to it. Cover and cook for about 10-12 minutes more.
5

Adjust Salt accordingly. This Curry is usually semi thick. If required, add some water. Dish it out well garnished with more of chopped Coriander and Mint Leaves. Enjoy!

Linked Recipes

Birista/Deep Fried Sliced Onions

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Cooksnaps

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ZMA @zesty5

on July 29, 2022 22:55

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.