Hyderabadi Lamb(Mutton) Kheema Kofta Curry - Meat balls in Cashew Rich Gravy

I have been busy lately and now I am back to the normal routine with cooking, taking pics and blogging.
I have been facing tantrums at home from J, saying that I am cooking merely for blogging and not for him :) and also complains that my camera gets the first chance to capture my dish. I guess this is a common argument in many of your homes too.

Kheema Kofta with Ghee Rice

J was craving for kheema koftas from past one month and because of my busy schedule could not meet the household demands :)
To those who dont know Koftas are popular throughout India. They are made using fine lean mince which is blended with herbs and spices and made into balls.

This dish sounds exotic and tastes it too! Add it to a dinner party menu and your guests will end licking their fingers :)

Ingredients:
Ground Lamb meat(Kheema): 1/2 Kg
Onions: 2, minced
Tomato Puree: 1 cup
Green Chilles: 5, adjust acc. to your taste buds, slit length-wise
CashewNuts, Chironji and WaterMelon seeds: 1 cup, soak in water for 1 hr and grind to smooth paste
Jeera/Cumin seeds: 1 tsp
Cloves: 5
Cinnamon: 2 inch stick
Red Chilli Powder: 3 tsps
Garam Masala: 2 tsp
Lemon juice: 2 Tbsp
Ginger Garlic Paste: 2 Tbsp
Oil: 3 Tbsp + extra for frying
KasuriMethi: 1 tsp
Sour Cream: 1 Tbsp
Water: 200 ml/ 2cups
Salt: to tsate

Kheema Kofta Curry

How I did it:

1. Marinate kheema with lemon juice, 1 tsp salt, half of Ginger garlic paste, red chilli powder. And keep aside for 2 to 3 hrs, or refrigerate overnight.
2. Heat oil for frying in a kadai, shape the kheema into koftas, shape and size as desired and deep fry them. Keep aside for further use.
3. For the Gravy:
4. Heat oil in a wide heavy bottomed saucepan.
5. Add jeera, minced onions and green chillies and fry for few mins, till the raw smell of the onions disappears.
6. Add ginger garlic paste and fry for few more mins.
7. Add red chilli powder, garam masala and tomato puree and salt.
8. Cook covered for 15 mins, stirring in between.
9. Add cashewnut paste, and water. Cook again for 15 more mins, stirring in between.(be careful the gravy bloops up)
10. Add kasoori Methi, cream and stir.
11. Add the koftas and cook on low for 10 mins.
12. Remove from heat, Serve hot with Ghee Rice or Rotis.

Kheema Kofta with Ghee Rice

And the Verdict:
Truely Hyderabadi!!
Creamy and rich gravy reminds of shahi and mughlai dishes!!
And very fulling and heavy meal, and please don't count the calories.
Not for people on diet :D