| Prep Time | 40 minutes |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 4-5 Turnips
- 1 tbsp Poppy seeds khuskhus
- 2 tbsp Almonds blanched & peeled
- 1 lobe Wheat Flour Dough
For Koftas :
- 500 gms Mutton Mine Kheema
- 1.5 tsp Kashmiri Red Chili Powder
- 2 tbsp Ginger Garlic Paste
- 2 tbsp besan roasted chick pea flour
- 1/2 tbsp Almond and Poppy Paste
- 2 tbsp Corinader finely chopped
- salt as needed
For Curry :
- 500 gms Goat Meat
- 1.5 tsp fennel
- 1 cup Thick Curd
- 1/2 cup cream malai
- 2 tbsp Ginger Garlic Paste
- 1/2 cup Fried Onions
- 2 tsp Kashmiri Red Chili Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Caraway Seeds Shajeera
- 4-5 Cloves laung
- 4-5 Green Cardamom hari elaichi
- 1 pinch saffron kesar
- 1/2 cup Mint
- 1-2 ladles Pure Ghee
- salt as needed
Ingredients
For Koftas :
For Curry :
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Instructions
- Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside. Peel and wash the turnips, cut into half or four quadrants and keep aside. Soak saffron in milk and keep in fridge to get more intense color.
- Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough. Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside.
- Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in color. Collect them and keep aside.
- In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle.
- Add goat meat and fry for atleast 5 mins.
- Now add ginger garlic paste and saute for another couple of minutes.
- Season it with chili powder, coriander powder and salt. Mix well and add whisked curd/yogurt. Keep stirring till curd incorporates with the spices well.
- Add garam masala powder and some water, give a quick stir and simmer the gas. Cover the lid and let it cook on low flame till one hour.
- Add water (preferably warm) and fried onions. Mix and add turnips and meat balls.
- Check salt again and adjust if needed.
- Cover the deg with a lid that fits well and seal the sides with dough.
- Let the deg be on very low flame for another 2 hours.
- Once the curry is done, break the seal carefully and open the lid.
- Stir in the saffron milk and garnish with some finely chopped coriander or kasuri methi and drizzle some cream/malai all over.
- Serve hot with rice, naan or sheermal.
Recipe Notes
If you liked this recipe then try making at home and share your dinner stories with me in comments below.
Love : Shaheen
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