Shahi Kofta – Hector’s Home Cooking

Essentially this – Curry – is Kofta in a Masala topped with Egg.

Shahi Kofta as served at Bradford’s International

Having bought an ovenproof glass dish all barriers were removed. Hector could now attempt a version of the Shahi Kofta which has become a hit, in our Company anyway, at the International (Bradford).

Lamb Mince and the Fresh Vegetables were purchased this morning at Glasgow’s KRK, still finest Asian Butcher/Grocer north of the river. As is my preference, I would not be serving this Dish as simply Meat and Masala, nor would it be as – Oily, well, not this time.  If Marg is not impressed I shall try a different approach.

Shahi Kofta is simply two Recipes combined: Seekh Kebab and a Masala. If the reader is new to Curry making, then follow the Recipe for Aloo Chicken – A Beginner’s Curry, but omit the Potato and Chicken! It’s the Masala that is required.

It is years since I last made Seekh Kebab, and apparently not in the now eight years of Curry-Heute. Seekh Kebab, Kofta? I have come to accept that the terms are interchangeable. If it’s long and thin it’s a Kebap, if it resembles a Meatball/Burger, then it’s Kofta. FYI, the Recipe for Seekh Kebab dates back to the Indian Cookery Course I did at Anniesland College over a decade ago.

Make a paste with the Ginger, Green Chillies, Onion, Garlic and Cumin Seeds–  the Recipe says. I used a Blender, the Garlic Paste adding the required liquid. Mixing in the Mince, Egg Yolk, Chilli powder, Salt and Coriander was simple. Set aside, for twenty minutes, this gave time to get the Masala started.

My Burger Maker was used to create uniform Patties. Twenty minutes in a preheated oven at 180ºC, and there you are. (If eating them in this form, turn during cooking.) Why the International always served Shahi Kofta in this type of glass dish may be to do with cooking the Egg. The spare Egg White can be combined with the two Eggs for the Egg Topping just before serving.

The Masala

Not being a beginner, I dry fried Cumin Seeds and Mustard seeds before adding Mustard Oil and then the Garlic, Ginger and Onions. This is quite a pungent creation, the back door and window were open. Splashes of Hot Water encourage the Onion-Garlic-Ginger mixture towards the required Mash. Of course I put in Methi, two pieces of Frozen Methi (instead of Fresh Coriander) and some Tamarind Sauce. How could I not?

Had this been the base for a Lamb Curry with The Chaps, this Masala would have been ideal, Dry and Thick, the way I like my Curry. This was a bit Spicy for Marg, Bitter, one piece of Methi next time. My Shahi Kofta would look nothing like the International’s, nor taste anything like it.

A Rescue Plan

Tomato Purée was stirred in, better. Four Tomatoes were then blended and cooked in for a few minutes, better still. Still too Thick, more Water, Hector really needed to create a more Soup-like Masala today. Or as Soup-like as I was prepared to go.

Okra can be ruined very easily by overcooking. I decided to try frying it with the Mushrooms then mixing it in to the Masala. The two Large Green Chillies were a la International. This creation was left to sit for ninety minutes before being reheated in the oven.

The whisked Egg was added ten minutes before serving. This was very much an experiment: would the Egg spontaneously cook on top of the Oil in the Masala? Spontaneously no, eventually yes, and with a bit more persuasion. So, in future, fry or scramble the Egg to achieve the results as shown above.

Shahi Kofta – attempt #1

The Verdict

OK, I have much more Masala on the Kofta than envisaged, this is a portion for two and I was determined to include Vegetables also. My Masala is still way too Thick and nearer a Hector Curry than planned. Hector will have to practise making a Soupy-Blended Masala with too much Oil before attempt #2.  A one Onion Masala?

Note the portion size of Basmati, this is what Hector considers to be enough Rice for one person.

The overall appearance still resembles a Hector Curry and tasted as such. Full on Methi, well Seasoned, and Spicy. The Kofta were amongst the best I have ever experienced! Quite a boast. These were Lamb Kofta, not Chicken. The Spice came through in what is effectively a Burger variant. I may pass these off as – Spicy Burgers – in future and see what happens.

The extra Tomatoes had dissipated, they may have tempered the – too Spicy – earlier, however, Marg gets the final say on this:

It’s Spicy, my lips are tingling.

It was good but I wouldn’t say Wow, I want this again soon.

I’ll try again. I am also tempted to cook the Kofta on a griddle rather than over bake them.