Friends experimenting with the Sundooq Roganjosh Mix.
"The love for food, be it preparation or consumption, runs in my family. Growing up, meals at home were never ordinary; always packed with flavour and aromas that filled every room. So, when it came to deciding on a spice to pick Rogan Josh felt just right - it felt close to home."
- Nooriyah
I switched the traditional cuts of lamb for minced lamb meat and turned them into koftas for my version. Here it goes:
PART-1
KOFTA MARINATION
Ingredients
500g minced lamb meat
¼ teaspoon ginger paste
¼ teaspoon garlic paste
½ teaspoon garam masala
1 ½ teaspoons Kashmiri Red Chilli powder
Salt to taste
Process:
Mix all the ingredients in the minced meat and marinate it for a minimum of 2 hours before you start on the gravy. (Optional – You can add in some soaked and chopped golden raisins to the mined meat right before rolling them into meat balls)
Start of with rolling the minced meat into meat balls/koftas and sauteing them in a nonstick pan greased with oil. This step seals the edges of the koftas, so that they don’t split when added to the gravy. Toss them about till a light golden brown colour appears on the surface, then transfer and keep aside.
PART-2
GRAVY PREPARATION
Ingredients:
Sundooq Roganjosh Mix (Half Packet)
1 teaspoon oil
1 tablespoon ghee
2 medium onions (Finely chopped)
1 medium tomato (Finely chopped)
1 teaspoon ginger garlic paste
2-4 whole dried Kashmiri Red Chillies
2 teaspoons Kashmiri Chilli powder
4-5 tablespoons yoghurt
Salt to taste
PROCESS:
Start of with rolling the minced meat into meat balls/koftas and sauteing them in a nonstick pan greased with oil. This step seals the edges of the koftas, so that they don’t split when added to the gravy. Toss them about till a light golden brown colour appears on the surface, then transfer and keep aside.
To the same pan add in the ghee, followed by the chopped onions and salt. Sauté the onions on a low to medium flame.
Keep sauteing the onions until they water down and caramelize to a pinkish-gold colour.
Then add in the chopped tomatoes and ginger-garlic paste and mix until the tomatoes soften. Now, add in the dried Kashmiri Red Chillies and give it another toss.
Next, add in the Sundooq Rogan Josh Spice Mix. (Followed by the optional step of adding in Kashmiri Red Chilli powder if you like your food on the hotter end.)
Give it all a good mix and let the masalas cook and activate its aromas before getting on to the next step.
Whip the yoghurt in a separate bowl and add it to the pan. Mix well and let it incorporate with the spices and let it cook.
Cook the gravy until little oil bubbles start to add on the surface. Then gently add in the meatballs one by with leaving a little space in between each. Cover with a lid.
Cook on a low flame for 15 minutes or until the koftas are done. Garnish with soaked and peeled almonds and serve hot with naans.
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Nooriyah Merchant is a copy writer by profession, who started eating food {biryani} at 4 months of age and then never really stopped! Right from looking for new and fresh ingredients, imagining the flavours while concocting a recipe, cooking the dish and then ultimately devouring it, every step brings her great joy! She enjoys cooking for friends and family and hopes to one day also be able to cook for customers at a café she dreams of opening in the distant future. Follow her @nooriyahmerchant on instagram.