Kabab Curry
A rich and textural Parsi curry that uniquely combines tender braised mutton chunks with crispy, savory fried meatballs (kababs) in the same spiced gravy. The dish is deeply aromatic with a complex blend of cardamom, cloves, saffron, and ginger, creating a luxurious sauce that coats every bite. Perfect for special occasions, it offers a delightful contrast between the soft stewed meat and the firm, flavorful kababs.
Ingredients
- 1 pound Mutton or lamb (lean and tender) (Divided use: 1/2 lb for curry chunks, 1/2 lb minced for kababs. Originally '1 Ratal'.)
- 1/2 pound Onions (Finely chopped. Originally '0.5 Seer'.)
- 1/2 pound Ghee (Approx 1 cup. Divided use for frying onions and kababs. Originally '0.5 Seer'.)
- 1 1/2 tablespoons Cardamom pods (Seeds removed and ground. Originally '1.5 Tola'.)
- 1/4 cup Suet or cold butter (For binding kababs. Originally 'goat's knotty hard fat'. Quantity estimated.)
- 1 tablespoon Coriander seeds (Finely ground. Originally '1 Tola'.)
- 1 tablespoon Turmeric powder (Originally '1 Tola'.)
- 1 tablespoon Cloves (Ground. Originally '1 Tola'.)
- 1 tablespoon Fresh ginger (Peeled and ground to paste. Originally '1 Tola'.)
- 1 tablespoon Black pepper (Ground. Originally '1 Tola'.)
- 1 1/2 teaspoons Cinnamon (Finely crushed/ground. Originally '0.5 Tola'.)
- 1 1/2 teaspoons Wheat flour (Originally '0.5 Tola'.)
- 1 teaspoon Salt (Heaping teaspoon. Divided use.)
- 1 pinch Saffron (Pure saffron.)
- 2 cups Water (Originally '1 Seer'.)
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Instructions
- 1Divide the meat into two equal portions (1/2 lb each). Cut one portion into small bite-sized chunks for the curry. Mince the other portion finely for the kababs. Finely chop the onions. Crush the cinnamon finely. Grind the coriander seeds into a fine powder. Create a wet spice paste by grinding together the turmeric, cloves, ginger, black pepper, saffron, and cardamom seeds until very smooth.
- 2In a tinned pot (or heavy-bottomed saucepan), heat about 1/2 cup (approx 4 oz) of the ghee. Add the chopped onions and fry until they turn red/golden brown. Wash the meat chunks and add them to the pot. Sauté briefly (sear) in the ghee. Add half of the salt and the ground coriander powder. Pour in the water (approx 2 cups), cover the pot, and let it simmer. If the water evaporates before the meat is tender, add small amounts of hot water as needed (traditionally done by placing water on the lid to warm before trickling in).
- 3While the curry is cooking, take the reserved minced meat and mix it with the suet (or butter) and wheat flour. Grind or mash this mixture until very fine and cohesive. Mix in the remaining half of the salt. Shape the mixture into small balls the size of marbles. Heat the remaining ghee in a separate pan and fry the kababs until browned and cooked through. Set aside.
- 4Once the meat chunks in the curry are tender, add the prepared wet spice paste (turmeric, cloves, ginger, pepper, saffron, cardamom) to the pot. Stir well. Add the fried kababs to the curry. Place the pot on a very low heat (or slow embers) and simmer gently for 5 to 7 minutes to allow the flavors to meld and the spices to cook.
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