Associated with sacrificing and celebrating, Bakra Eid is celebrated with immense fun and fervor throughout the world by the entire Muslim community. Observed on the 10th day of the twelfth or last month of the Islamic calendar, the celebrations continue till the 12th day. Prayers are offered, domestic animals are slaughtered, meat is distributed and consumed and parties and picnics are organized. Special traditional delicacies are prepared and served amongst family and friends on this holy occasion. Kofta curry is one dish that is not to be missed on this festival. Koftas are meatballs cooked in traditional and delicious spicy gravy. They are served with either steamed rice or hot rotis. Learn how to prepare kofta curry by following any of the two recipes given herein.
How To Make Kofta Curry
Recipe 1
Ingredients
Kofta curry consists of meatballs cooked in delicious spicy gravy. Go through the article to learn the recipe for how to make kofta curry.
Kofta Curry
- 1¼ pounds lean Beef/ Keema (ground)
- ½ cup dry Lentils
- 2 large Onions (thinly sliced)
- 1 tsp Red Chili Powder (or to taste)
- ½ tsp Black Pepper (freshly ground)
- ½ tsp Cloves
- 1 tsp Cumin (ground)
- 1 tsp Cardamom Pods
- 1½ tsp Red Pepper Flakes (crushed)
- 1 tsp Coriander Seeds (crushed)
- Salt (to taste)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 cup plain Yogurt
- 2½ cups Water
- 1 tbsp Cooking Oil
Method
- Mix together ground beef, half onions, red chili powder, black pepper powder, cloves, cumin and cardamom in a medium bowl.
- Divide the mixture and shape into 2 inch meatballs.
- Place a heavy saucepan or pot on medium heat and heat oil.
- Add the remaining onions and sauté till they turn tender.
- Add yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red pepper flakes and salt. Stir well.
- Place the meatballs carefully in the gravy.
- Decrease the heat to low and cook for 30 minutes till the meatballs are browned and lentils turn tender.
Recipe 2
Ingredients
Ingredients
- ½ cup Cashew Nuts
- ½ cup Chironji
- 1 cup Rice (cooked and mashed)
- 1 cup Coriander Leaves
- 1 tsp Coriander Powder
- A pinch of Cumin Powder
- 2 tsp Garam Masala
- A pinch of Garam Masala
- 1 tsp Turmeric Powder
- 1 tbsp Ginger-Garlic Paste
- 4 Green Chilies (finely chopped)
- 500 g Lamb Keema/ Minced Lamb
- 2 tbsp Oil
- 2 cups Onion (finely chopped)
- 1 tsp Red Chili Powder
- 1 cup Tomato Puree
Method
- Combine keema with 1 cup onion, green chilies and ginger-garlic paste. Mix well.
- Add mashed rice and mix well.
- Form small dumplings of this mixture.
- Bake the dumplings in the oven for 20 minutes at 350 degrees F.
- Soak cashew nuts and chironji in water for 30 minutes.
- Thereafter, blend them to form a smooth paste.
- Place a large saucepan on stove and heat oil.
- Add garam masala, remaining onions, salt and turmeric powder. Mix well.
- Add cashew nuts and chironji paste. Sauté.
- Add cumin powder, coriander powder and red chili powder. Stir well and cook for 5 minutes.
- Add tomato puree and stir well.
- Cover the saucepan and cook for another 5 minutes.
- Add the keema dumplings and cook for final 5 minutes.
- Garnish with garam masala and coriander leaves.