The Essential Sindhi Cookbook by Aroona Reejhsinghani

Author:Aroona Reejhsinghani [Reejhsinghani, Aroona]
Language: eng
Format: epub
ISBN: 9789351180944
Publisher: Penguin Books Ltd
Published: 2013-04-28T04:00:00+00:00

KHEEMÉ JA KOFTA

Minced Mutton Kofta

Serves: 8

500 gms minced mutton

¾ tsp salt

1 medium onion, roughly chopped

1 tbsp grated ginger

2 green chillies, chopped

2 tbsp chopped coriander leaves

8 mint leaves, chopped

1 tbsp coriander-cumin powder

1 tbsp garam masala powder

2 eggs, whisked 2 cups fine breadcrumbs or powdered cornflakes

Oil for deep frying

Filling:

100 gms grated cottage cheese (paneer)

2 tbsp blanched, peeled and sliced almonds

2 tbsp blanched, peeled and sliced pistachio nuts

¼ tsp saffron strands soaked in ½ tsp hot milk

2 green chillies, minced

2 tbsp chopped coriander leaves

¼ tsp salt

Place mince in a pan with salt and 1 cup water over high heat. Bring to boil, reduce heat to low and cook for 25 minutes till tender and dry. Remove from heat and cool

Grind mince with onion, ginger, green chillies, coriander leaves, mint leaves and spice powders

Mix together all ingredients for filling

Pinch off lemon-sized balls of mince. Flatten a portion of mince and place 1 tbsp filling in the centre. Work mince around to cover filling completely and shape into an oval kofta. Make remaining kofté in the same way.

Coat kofté with breadcrumbs or cornflakes, dip in eggs and coat with breadcrumbs or cornflakes again

Heat oil in a kadhai or deep frying pan over moderate heat and fry kofté in batches till golden brown. Drain and place on kitchen paper to absorb excess oil

Serve hot with any chutney of your choice

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