Shish Kofta Saag
Made with Shish kebab mince, this Shish kofta saag is a fantastic dish and utterly flavourful!
Servings: 4
Ingredients
- 300 g minced lamb or mutton
- 1/2 cup green capsicum (bell pepper) small diced
- 1/4 cup red capsicum (bell pepper) small diced
- 3 Holland red peppers
- 3 cloves garlic crushed
- 2 hot chillies crushed
- 1 tbsp coriander powder
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1 1/2 tsp salt
- 1 tbsp grated green apple
- 1 tsp lemon zest
- 2 tbsp breadcrumbs optional
For the gravy:
- 2 cup fresh fenugreek washed and chopped
- 1 large onion finely chopped or grated
- 1 large tomato pureed or finely chopped
- 3 cloves garlic crushed
- 2 fresh chillies crushed
- 1 inch ginger grated
- 1 tsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp each black pepper powder and garam masala
- 1/2 tsp turmeric powder
- 1 tsp or to taste salt
- A few cloves, green and brown cardamom
- 2 tbsp mustard oil
- 2 tbsp creme fraiche or heavy cream
Instructions
- Mix the minced meat with all the vegetables mentioned above. Using a big knife chop all the vegetables and meat to make sure everything is nicely mixed and there are no big lumps.
- Now add in the spice powders, garlic, chilli, salt and grated green apple. Mix everything well and keep it in the fridge for a few hours. I usually use the leftover shish kebab mix.
- Using a paniyaram pan or a normal frying pan, fry the kebabs till they are brown in colour. Keep it aside.
- In a heavy pan, heat oil and whole spices and let them splutter for a few seconds.
- Add in the garlic, onion and saute for 5-7 minutes till the onion is golden brown. Add in the chilli paste and all the spice powders except garam masala and fry for another 2-3 minutes.
- Now tip in the tomato puree, continue to cook for another 5 minutes till you see oil releasing from the side.
- Tip in the chopped fresh fenugreek, stir it well and cook for 2 minutes. Add in 1/2 cup of water, salt and cover the pot and let it cook for further 2 minutes.
- Add in the fried kofta, add 1/2 cup of water and let it the koftas cook for further 5-7 minutes.
- In the last 2 minutes, stir in the creme fraiche or heavy cream. Mix it well and turn the gas off.
- Serve these koftas with hot parathas or naan.