Shab degh
Ingredients for koftay
- Mince ½ kg
- Garlic 6 cloves
- Ginger 1 inch piece
- Onion slices
- Green chilies 3 big ones
- Poppy seeds 1 tbsp
- Nutmeg ½ tsp
- Mace ½ tsp
- Fennel seeds 1 tsp leveled
- Rice 1 tsp leveled
- Salt 1 tsp heaped
- Cumin powder 1 tsp
- Chili powder 1 tsp
- All spice 1 tsp
- Coriander powder ½ tsp
- Crushed brown onion 1 tbsp
- Unbeaten curd 2 tbsp
- Hot oil 4 tbsp
Method for mince
- Take the mince out twice through the grinder.Chop the onion, ginger garlic and green chilies add this to the mince and chop once again. Grind together poppy seeds, fennel seeds, raw rice, nutmeg and mace very finely.
- Also add in half quantity of the powered spices with 1tsp salt, 1tsp chili powder ,1tsp all spice,1tsp roasted and crushed cumin ,1/2tsp coriander powder, 1tbsp brown onion ground , 4tbsp hot oil, 3tbsp unbeaten curd, mix all very well shape into koftas, keep aside.
Ingredients for gravy
- Oil 1 cup
- Ginger garlic paste 1 tbsp
- Salt 1 tsp heaped
- White cumin powder 1 tsp
- Coriander powder 2 tsp
- Chili powder 2 tsp
- Turmeric pinch
- Ginger Julian 2 tbsp
- Brown onion crushed 3 tbsp
- Yogurt beaten 1 ½ cup
- Whole spice 1 tbsp
- Black cumin ½ tsp
Method for gravy
- Heat oil in a pan add ginger garlic paste, salt, chili powder, turmeric, cumin and coriander, fry well adding little water, mix brown onion and yogurt and add to the gravy mixture with half cup water .
- Fry till oil comes on top add thick chopped pieces of carrots, ½ cup water fry for 5 minutes, take out carrots and keep aside.
- Now add 2 cups water, when it starts boiling add koftas cook and cover shaking the pan for 15 minutes add in the left over ground spices , cook on low flame add carrots again and julienne ginger ,
- Simmer for a few minutes, sprinkle coriander leaves, serve with nan.
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