Awadhi Nawabi Kofta

Introduction

The Awadhi Nawabi Kofta is a classic North Indian dish that hails from the regal kitchens of Lucknow, Uttar Pradesh. Known for its royal legacy, Awadhi cuisine reflects the grandeur and richness of the Nawabs. The use of exotic spices and flavors, combined with meticulous cooking techniques, makes Awadhi delicacies a culinary treasure.

The "kofta" is a spiced, meatball-like dish, with its roots tracing back to Persian cuisine. It embodies a rich blend of Mughal influences and traditional Indian culinary practices. The term "Nawabi" signifies the luxuriant nature of the dish, as it would often be part of indulgent feasts served in the Nawabi courts.

Ingredients

• Lamb Mince - 500g
• Chickpea Flour - 2 tbsp
• Ginger - 1 inch, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Garam Masala - 1 tsp
• Chili Powder - 1 tsp
• Salt - to taste
• Cream - 1/2 cup
• Yogurt - 1/2 cup
• Oil - for frying
• Cashew Nuts - 10-12, finely ground
• Saffron - a pinch, soaked in warm milk
• Fresh Coriander - for garnish
• Water - as needed

Preparation

The preparation of lamb mince for Awadhi Nawabi Kofta involves careful seasoning and binding to achieve the perfect texture.

Making the Kofta

1. In a mixing bowl, combine lamb mince, chickpea flour, ginger, garlic, coriander powder, cumin powder, and garam masala.
2. Add salt and mix thoroughly to ensure even distribution of spices.
3. Shape the mixture into small, round balls. Ensure they are firm to prevent them from falling apart while cooking.
4. Chill the koftas in the refrigerator for at least 30 minutes to set them well.

Preparing the Gravy

1. Heat oil in a pan and sauté onion till golden brown.
2. Add the prepared garlic and ginger, stirring continuously.
3. Mix in the ground cashew nuts and cook until the oil separates from the mixture.
4. Incorporate the yogurt, lower the heat, and blend it into the mixture to prevent curdling.
5. Add the cream, a tablespoon of water if necessary, and combine all ingredients to create a smooth gravy.
6. Infuse with the saffron milk for an elegant touch and bolster the taste with additional salt if required.

Cooking the Nawabi Kofta

1. Remove the koftas from the refrigerator.
2. In a shallow pan, set enough oil for frying over medium heat and gently place the koftas into the pan.
3. Fry until they are evenly browned on all sides, ensuring the interior is cooked through.
4. Transfer the Awadhi Nawabi Kofta to the prepared gravy and simmer for approximately 10-15 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh coriander.

Enjoying Awadhi Nawabi Kofta

The Awadhi Nawabi Kofta pairs beautifully with a variety of Indian breads such as naan or roti, as well as with basmati rice. The rich, creamy texture and aromatic spices come together, elevating the dining experience to a feast fit for royalty.

This dish is not just a meal but an invitation to indulge in the historic opulence of Awadhi flavors. Enjoy it accompanied by a cool yogurt-based raita or a refreshing salad to balance the richness of the dish.

The cooking time and effort invested in perfecting the Nawabi Kofta are rewarded by its unparalleled taste, making it an exquisite centerpiece for any occasion.