CaLDRON February 2014 - Valentine's Day Special | Page 48

RECIPES - WINTER SPECIAL

Punjab Grill Deg Hot Pot
Nothing thaws the winter chill like this stew of mutton kofta, mutton jus and winter vegetables, which is a signature
dish at Punjab Grill.
Preparation Time: 1 hour 30 minutes
Servings: 4
Ingredients:
• 100gm ground meat
• 1 green chili, chopped
• 1 tsp garam masala ​
• Salt, to taste
• 1 tsp turmeric powder ​​
• 2 tbsp ginger garlic paste ​​
• 2 tsp fresh coriander leaves, chopped
• 2 tsp fresh mint leaves, chopped
• 2 tbsp ghee ​​​
• 4 mutton shanks, cleaned
• 1-inch cinnamon ​​​
• 5 cloves

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7 green cardamom ​​
2 bay leaves
100gm onions, sliced ​​​
1 tbsp coriander powder​​
1 tbsp deghi mirch powder​​​
1 tbsp cumin powder ​​​
50gm yoghurt ​​​​
50ml mutton stock ​​​
4 baby carrots, chopped
1 turnip, chopped
4 small red radish, chopped
5 dried apricots, soaked
2tsp orange glaze

Method:
The Koftas
1. Clean the ground meat in cold running water and drain.
2. Add half of the green chilli, ½ tsp garam masala, salt, turmeric powder, 1tsp ginger garlic paste, and half the
coriander leaves and mind leaves to the meat.
3. Mix these ingredients well and grind to blend to a thick paste. Remove and prepare small lemon sized balls
Mutton Shanks and Jus
1. Heat 1 tbsp of ghee and add all the whole spices. When they start crackling, add the sliced onions and fry till it
turns golden brown.
2. Add the mutton shanks and cook it until the onions break down. Add the turmeric and all the powdered spices with the yoghurt. Remove the shanks when cooked, and keep aside.
3. Remove the yoghurt gravy from the heat and cool it down. Blend to make a fine paste.
4. Heat the remainder ghee in a deep, heavy-bottomed pan. Add the yoghurt paste and cook for a few minutes
until it turns brown. Add salt and combine well.
5. Add mutton stock and let it come to a boil. Reduce the heat and cook for 4 minutes.
6. Add the koftas to this gravy and cooked it, covered, on low flame for 5 minutes.
7. Add the chopped vegetables, apricots and mutton shanks to the koftas and continue to cook for 15 minutes.
8. Transfer the gravy into a deep serving bow l and glaze it with orange juice.
Chef’s Tip: You can include any seasonal vegetables besides the ones mentioned in this recipe. Avoid overcooking
the vegetables as they need to be crisp for the unique flavor of the hot pot.
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CaLDRON February 2014