Celebrating National Meat Balls Day with Chef Umesh Mattoo.

 

Gypsy escapades brings you scrumptious recipes straight from the Chef Mattoos Kitchen. These full of flavor recipes hail from the roots in Kashmir and are widely prominent part of Pundit (Hindu community) Cuisine.

SHYAEM (Meat balls cooked in Yogurt)

Ingredients for SHYAEM Meat Balls

  Ingredients
  Lamb Boneless (Cut into Half inch cubes and frozen)   1 kg. (5 Cups)
  Fat   100 gm. (1/2 cup)
  Salt   5 gm. (1 tsp)
  Fresh Cream   50 ml (3 tbsp)
  Black cardamom seeds   10 gm.

 

Ingredients for SHYAEM Meat Balls

Meat Balls to Boil

  To Boil
  Water   1 liter (5 cups)
  Salt   2.5 gm (1/2 tsp)
  Black Cardamom  2 nos
  Green Cardamom  2 nos
  Fennel Seeds  1 tsp
  Fresh ginger  1 tsp
  Cinnamon sticks  1 nos

 

Preparation for Gravy

  Preparation for Gravy
  Mustard oil   100 gm (1/2 cup)
  Cloves   3 nos.
  Asafetida   1/2 tsp
  Yogurt   1/2 kg (2.5 cups)
  Beaten Milk   200 ml (1 cup)
  Ginger Powder   5 gm (1 tsp)
  Fennel Powder   30 gm (2 tbsp)
  Sugar   02 gm (1/2 tsp)
  Garam Masla powder   5 gm (1 tsp)
  Desi Ghee   15 gm (1 tbsp)

 

Recipe - The Lamb
Process

THE LAMB

  • Freeze the clean Lamb cubes.
  • Mince frozen cubes of meat along with fat about 5 to 6 times.
  • Add fresh cream.
  • Add salt and Black cardamom seed and rub nicely with the back of your palm till the mixture becomes thick and fluffy.
  • Divide the prepared mince into eight equal portions.
  • Roll each portion into 2 inch diameter cylinders.

BOILING

  • In a steel pot of 3 liters capacity pour 5 cups of water.
  • Add sliced ginger, fennel seeds, Black Cardamom, Green Cardamom, cinnamon sticks and salt.
  • Bring to boil and allow it to simmer.
  • Drop the prepared cylindrical meat balls gently into simmering liquid and let it simmer for 15 minutes.
  • Remove the cooked meat balls and let them cool.
  • Slice the cooled meat balls into 1/2 inch thick roundels.
  • Strain the cooking liquor.

Gravy of The Lamb Recipe

THE GRAVY

  • Beat yogurt with a whisk.
  • Add milk and strained cooking Liquor.
  • Add fennel powder, ginger powder, salt and sugar mix well.
  • Heat Mustard oil to smoke point to remove the smell.
  • Cool to room temperature and add cloves and Cook till the cloves crackle.
  • Slowly whisk in the beaten yogurt mixture.
  • Keep string continuously till it begins to boil.
  • Drop the sliced meat balls and let it simmer till the gravy thickens and starts coating the meat. About 20 minutes.
  • Add Garam masala powder and finish with Desi ghee and serve hot.

KOFTA BIRYANI

Ingredients for Kofta Biryani

  Ingredients
  Meat Balls
  Lamb or Chicken Mince   1 kg (5 cups)
  Cream   45 ml (3 tbsp)
  Salt   05 gm (1 tsp)
  Black Cardamom seeds   10 gm (2 tsp)
  Green Chilly chopped   05 gm (1 tsp)
  Ginger Chopped   05 gm (1 tsp)
  Coriander green   05 gm (1 tsp) (Finley chopped)
  Black Pepper crushed   2.5 gm (1 tsp)

 

Ingredients for Kofta Biryani Gravy

  THE GRAVY
  Oil   45 ml (3 tbsp)
  Onion Sliced   200 gms (1 cup)
  Cloves   03 nos
  Black Cardamom   02 nos
  Cinnamon sticks 1 inch Long   02 pcs
  Bay leaf   02 nos
  Ginger Garlic Paste   15 gm (1 tbsp)
  Yoghurt   200 gm (1 cup)
  Red chili Powder   7.5 gm (1.5 tsp)
  Coriander Powder   10 gm (2 tsp)
  Cumin Powder   05 gm (1 tsp)
  Salt   5 gm (1 tsp)

 

Ingredients for the Rice Cooking

  THE RICE
  Long Grain Basmati Rice   500 gm (2.5 cups) (Soaked for 45  minutes)
  Water   1.5 liters (7.5 cups)
  Green Cardamom   03 nos
  Cloves   03 nos
  Black Cardamom   02 nos.
  Bay leaf   03 nos
  Cinnamon sticks   02 nos (1 inch long)
  Milk   200 ml (1 cup)
  Oil   50 ml (3 tbsp)
  Salt   10 ms (2 tsp)

 

Ingredients for Kofta Biryani Layering

  LAYERING
  Coriander Green   45 gm (3 tbsp)
  Ginger Juliennes   05 gm (1 tsp)
  Fresh Mint Leaves   05 gm (1 tsp)
  Fresh Green Chilies slit   06 nos
  Brown Onions   100 gm (1/2 cup)
  Desi Ghee   50 ml
  Green Cardamom and Mace Powder   1 tsp (In the ratio of 1:1)
  Saffron   1 gm (Soaked in 2 tbsp. warm milk)

 

 Round Meat Balls

THE MEAT BALLS

  • In a deep bowl take the minced meat.
  • Add rest of the ingredients and mix well.
  • Divide the prepared mixture into 20 equal portions of 50 gm each.
  • Roll each portion between your palms into round meat balls.

Process of Cooking Meat balls

THE GRAVY

  • Heat oil in a deep pot.
  • Add Cloves, Black Cardamom, Black Cardamom, Cinnamon and Bay leaf.
    Cook till the whole spices crackle.
  • Add sliced onions and cook till light brown in color.
  • Add ginger garlic paste and cook till ginger garlic paste starts sticking to the bottom of the pan and starts to Brown about 2 minutes.
  • Add Yogurt keep stirring till the yogurt comes to boil.
  • Add red chili powder, cumin powder, coriander powder and salt.
  • Add two cups of water.
  • Bring to boil and drop the prepared meat balls into the boiling liquid and simmer for 15 minutes.
  • Remove the meat balls and strain the liquid.
  • Return the meat balls to the strained liquid.

THE RICE

  • Take water in a pot of 3 liters capacity.
  • Tie Green Cardamom, Cloves, Black Cardamom, Bay leaf and cinnamon in a muslin cloth and add to the pot with water.
  • Bring water to boil.
  • Add milk, oil and salt.
  • Cover with a lid and let it simmer for about 10 minutes so that all the flavor of the whole spices is released in the water.
  • Strain the soaked rice and add the rice to the boiling water.
  • Cook the rice starts floating on the top and is 70% cooked.
    Strain the rice.

Kofta Biryani Served

LAYERING

  • In a pot add half of the meat balls and the cooking liquor.
  • Cover with 1 tbsp. chopped coriander, 1/3rd slit green chilies, and 1/3 ginger, mint and brown onions.
  • Add 1/3 of the mace and cardamom powder,
  • Add one tablespoon of ghee.
  • Cover with 1/2 of boiled rice.
  • Cover the rice with remaining meat balls and gravy, add green chili, ginger, mint, coriander and green chilies, mace and cardamom powder and brown onion as before.
  • Cover with the remaining rice and once again cover with ginger, green chilies, coriander green and brown onions.
  • Add soaked saffron and seal the lid a lid and simmer the biryani for 8 to 10 minutes.
  • Mix together and serve hot

Recipe Courtsey: Chef Umesh Mattoo’s Kitchen

Total
56
Shares

Let's Stay Connected

Subscribe and be the first to hear about our latest updates!

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

Previous Next
Close
Test Caption
Test Description goes like this