Lamb kofta

Posted on July 7, 2009. Filed under: Non-veg | Tags: , |

Ingredients
For the Dough:
450g/16oz/4 cups chapati flour or a combination of 225g/8oz/2 cups sifted wholewheat flour and 225g/8oz/2 cups plain (all-purpose white) flour
2 tbsp ghee, melted unsalted butter or vegetable oil

For the Minced (Ground) Lamb:
2 tbsp ghee or vegetable oil
2 tbsp peeled and finely grated fresh ginger
6 garlic cloves, finely chopped
1 tsp cayenne pepper
1 medium-sized tomato, finely chopped
2 fresh hot green chillies, finely chopped
200g/7oz/1 cup finely minced (ground) lamb
¾-1 tsp salt
180g/6oz/4½cups fresh green coriander, chopped

You also need:
4tbsp ghee, melted unsalted butter or vegetable oil for cooking the parathas

Method
1. Make the basic flaky breads dough but with this difference: incorporate the 2 tbsp ghee or butter or oil into it as you knead. Cover with a damp cloth and set aside in a cool place for 45 minutes.
2. Make the minced (ground) lamb: Heat the ghee or oil in a large wok or pan over a medium-high heat. When hot, add the ginger, garlic and cayenne pepper. Stir and fry for about 2-3 minutes. Add the tomatoes and chillies. Stir and fry for 5 minutes. Add the lamb. Stir and fry for 2-3 minutes. Add 25ml/1fl oz/2 tbsp water, stir again and bring to a simmer. Cover and cook on low heat for 40 minutes, stirring occasionally, until the liquid is fully absorbed. Add the salt and fresh coriander. Stir to mix. Divide this lamb mixture into 4 portions.
3. Knead the dough once again, divide it into 4 equal portions and form into balls. On a lightly floured surface, flatten each ball and with a rolling pin, roll it out into a disc that is approximately 10cm/4in in diameter. Place a portion of the lamb mixture in the centre of one of the discs. Lift the edges of the dough to cover the filling completely and then give the gathered edges a slight twist to seal the bundle shut. Put the bundle on your floured work surface, sealed side down. Flatten the bundle slightly and roll it out again to form a disc about 19cm/7½in in diameter.
4. Set a heavy, cast-iron frying-pan or large tava over a high heat. When very hot, lift up the rolled paratha and slip it on. Let it cook for about 1½ minutes. Flip it over and cook the second side for another minute. Brush the top with 1½ tsp of the ghee or butter or oil and quickly flip the paratha over again. Brush 1½ tsp of the ghee over the top, press down gently all over the surface with a spatula and cook for 30 seconds. Flip over. Cook for about 15 seconds and flip over. Keep flipping over at 15-second intervals a few more times, until the paratha is golden with a few dark brown spots. It should also cook through. Remove to a plate. Keep it covered while you make the remaining parathas.

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