Kaccha Kheema Kofta, is a Hyderabadi rich cuisine, a blend of royal Mughlai flavors passed down from the renowned chefs of the royal families or Nizams of Hyderabad.Kaccha Kheema Kofta curry is prepared with minced meat or kheema that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.

The flavor of the kheema koftas which have been cooked in this gravy is different from the usual kofta curries and not high in calories as the koftas are not deep fried. This curry is definitely going to be on the menu for any future get-togethers at home.

250 gms minced meat (kheema)
2 tsps ginger garlic paste
3 green chillis chopped finely
1 bunch fresh coriander leaves
2 tbsp fresh mint leaves
½ tsp turmeric pwd
1 tbsp red chilli pwd
2 1/2 tbsps oil
2 tbsps grated dry coconut
2 ½ tbsps poppy seeds
2 onions finely sliced
4 tbsps curds
1 tsp garam masala pwd
salt to taste

Hyderabad (capital of Andhra Pradesh) and Lucknow (capital of Uttar Pradesh) are the two cities in India where the “kebab” evolved. When and Who introduced the ‘kebab’ to India is another story which requires a separate post by itself..so let me reserve that for later

Lucknow is famous for its kebabs and you will find the great great grandsons of bawarchis(Chefs) to the Nawabs(Kings) carry on the culinary tradition of their forefathers in their dhabas till today. Lucknow’s richly flavoured Avadh cuisine is specially known for the quality and quantity of spices used in cooking meat dishes.Murg tikka,fish tikka,paneer kebab,seekh kebab,kacche keeme ki kebab,kalmi kebab and tangiri kebab to name a few, are the famous Lucknowi mouthwatering array of specialities

Hyderabad,our capital city,is the home of the Muslim Nawabs(rulers) and is famous for it’s Dum Biriyani,simply irresistable grilled kebabs, kurmas and the famous Shikampur Kebab (mutton mince cooked with cumin,cloves and cinnamon and bengal gram lentil and stuffed with cottage cheese,mint,onions and green chillies) and gently grilled on a griddle or tawa with pure ghee.Shikampur means ‘belly-full’ referring to the stuffing in the centre of the kebab.The famous Shammi Kebab of Lucknow is same as Shikampur Kebab without the stuffing.

500 gms kheema (minced meat)
1/4 cup of Bengal gram lentil(soaked in water for 1/2 hr)
10 cloves garlic
1 tsp cumin seeds
5 pods green cardamom
2 sticks cinnamon
5 cloves
1/4 tsp turmeric pwd
1 tsp red chilli pwd
2 tbsp oil/ghee(clarified butter)
1 1/2 cup water

Mix all the above ingredients and bring to a boil and then bring to medium heat for 2 mts before reducing to low heat until all the water evaporates and the meat and dal is cooked.Stir occassionally to prevent burning. Then add salt and blend in a mixie and knead it like a dough.Shape into round pattis.

3 tbsp finely chopped onions
2 tbsp finely chopped fresh mint leaves
3 tbsp grated yogurt cheese
4 deseeded and chopped green chillis
salt
Mix all the ingredients for the filling.
Flatten the pattis and put a tbsp of the filling in the center and reshape into a patti.Refridgerate for 20-25 mts.
Pre-heat a griddle adding 2 tbsps of oil/ghee and shallow fry 3 kebabs at a time.Let them cook on low heat to medium heat.Flip over and brown both sides till golden brown.
Serve with salad,onion rings and lemon wedges.

Most Indian Food recipes/blends have been handed down through generations (from great-grandmom to grandmom to mom to daughter)and most curries/dishes have always lent themselves to improvisation.Each home has its own formula or its own distinctive flavor and aroma for a particular dish depending on the spices used( spices which are freshly prepared each day for each dish).Each region of the country has its own spice blend in cooking a particular dish with each having its own distinctive flavor with variations in the spices and ingredients used in preparing that dish.

The dish am posting today is one which has the typical Mughlai flavor with a blend of spices which lends a certain exotic flavor to it.Mutton Kurma is a typical Mughlai or Hyderabadi dish cooked with yogurt ,almonds or fresh coconut.Its a mild lamb curry where mutton pieces are marinated in yogurt and mild spices and cooked in onion,tomato,poppy seeds and coconut based gravy resulting in a rich thick curry preparation. Garnish of blanched almonds,fresh cream and fresh coriander leaves further enhances the flavor of this rich tasty gosht kurma dish

500 gms mutton ,cubed(gosht,lamb)
2″ cinnamon stick
5-6 cloves
3 green cardamoms
1 bay leaf
1 tbsp poppy seeds
2 tbsps grated fresh coconut
2 large onions finely chopped
1 medium tomato chopped
1 1/2 tbsp ginger garlic paste
3-4 green chillies slit length wise(increase if you want more spice)
1 tsp red chilli pwd
1 1/2 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp garam masala pwd
3/4 cup thick yogurt (curd)
1/4 tsp turmeric powder
salt to taste
2 tbsp oil
1 tbsp ghee
chopped coriander leaves for garnish
Optional ingredients (for a richer creamy taste)
10 blanched and sliced almonds
2 tbsps warm milk
few strands of saffron
1 tbsp cream

Clean mutton and add the curd,red chilli pwd,coriander pwd,cumin pwd,ginger garlic paste and green chillis to it.Keep aside the marinated mutton for an hour.
Soak poppy seeds in a little warm water for 10 mts and grind both poppy seeds and grated coconut to a fine paste. Keep aside.
Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry for 5-7 seconds. Add the chopped onions and fry till transparent.Add the chopped tomatoes and fry for 4- 5 minutes.
Now add the marinated mutton and fry over medium heat with lid till the water from the meat and yogurt is absorbed.Check in between and stir.
Now add the poppy seeds-coconut paste and salt to the mutton and mix well.Cover and cook for 3 mts.Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves
 

If you want a rich creamy taste,soak few strands of saffron in 2 tbsp of warm milk and add to the mutton towards the end of the cooking process.Garnish with blanched and sliced almonds and fresh cream.

Your Shahi/Mughlai Gosht Korma is ready to be relished with rotis/naan/paranthas , biryani or pulao,steamed white rice or dosas.

Marinate 1/2 kg (500 gms) of mutton (lamb) in 1 cup curd,1 tbsp ginger garlic paste,2 tsps coriander pwd,1/4 tsp garam masala pwd,1/4 tsp turmeric pwd,1 tsp red chilli pwd,1/2 tsp jeera pwd(cumin pwd)and salt for half an hour.

Heat 3 tbsp of oil in a cooking dish and add whole garam masala [3 green cardamoms,6 cloves,1″ dalchini (cinnamon sticks)] and let them fry for 5 seconds. Now add 1 cup of sliced onions and 3 slit green chillis and fry till transparent. Now add the mutton marinade and mix well.Let it cook in its own water on medium heat till oil seperates. Now add 2 cups of water,cover and cook the mutton till soft on slow fire. Add a pinch of nutmeg pwd(called jaaji kaaya podi in telugu) before you turn off the heat. Garnish with chopped coriander leaves and your mutton curry is ready to serve with hot rice or rotis.