Indian mutton kofta curry or meatball curry is a delicious curry made with minced mutton koftas. The aromatic gravy is made mainly with onions, tomatoes, and spices. This recipe is a Hyderabadi version of kofta curry.
There are different ways to cook kofta curry. In this recipe, koftas are not fried before adding to the gravy. Make small kofta balls and directly add them to the gravy cook until soft. You can refrigerate the mutton to make balls better.
Serve the mutton kofta curry with roti, paratha, or any other Indian bread. Enjoy this comfortable meal with family at lunch.
Ingredients
- 500 g minced mutton
- 1/2 cup oil
- 2 onions finely sliced
- 2 tsp ginger garlic paste
- 4-5 cloves (laung)
- 2-3 cardamom (elaichi)
- 1/2 tsp black peppercorns (kali mirch)
- 1 inch stick cinnamon (dal chini)
- 1 tsp red chilli flakes
- 1 tsp cumin seeds
- 1/3 cup cashew nuts
- 2/3 cup roasted chana dal
- 3-4 green chili
- 3 tbsp coriander leaves
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 tomatoes blend into a puree
- Salt to taste
How to make kofta curry
Grind cumin seeds, cloves, cardamom, black pepper, cinnamon, and red chili flakes to make a fine powder. Grind cashew nuts and roasted chana dal to a fine powder.
Add the spices powder, chana dal powder, and salt to minced mutton and mix thoroughly.
Put mutton in a food processor along with green chili and coriander leaves and process until well ground.
Add ¼ cup water to keema to make koftas soft. Keep the keema in the refrigerator for half an hour. Grease your palms with oil and make lemon-sized balls.
In a pan, heat oil and cook onion and 2 green chilies for a few minutes. Add ginger, garlic paste and cook until the raw smell has vanished.
Now, add tomato puree, coriander powder, red chili powder, salt and turmeric powder. Mix well.
Add koftas and cook on medium heat until cooked thoroughly and oil starts floating on the top.
Garnish with lemon wedges and coriander leaves. Serve hot with roti or paratha and enjoy.
Mutton Kofta Curry Recipe
Ingredients
- 500 g minced mutton
- 1/2 cup oil
- 2 onions finely sliced
- 2 tsp ginger garlic paste
- 4-5 cloves (laung)
- 2-3 cardamom (elaichi)
- 1/2 tsp black peppercorns (kali mirch)
- 1 inch stick cinnamon (dal chini)
- 1 tsp red chilli flakes
- 1 tsp cumin seeds
- 1/3 cup cashew nuts
- 2/3 cup roasted chana dal
- 3-4 green chili
- 3 tbsp coriander leaves
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 tomatoes blend into a puree
- Salt to taste
Instructions
- Grind cumin seeds, cloves, cardamom, black pepper, cinnamon, and red chili flakes to make a fine powder. Grind cashew nuts and roasted chana dal to a fine powder.
- Add the spices powder, chana dal powder, and salt to minced mutton and mix thoroughly.
- Put mutton in a food processor along with green chili and coriander leaves and process until well ground.
- Add ¼ cup water to keema to make koftas soft. Keep the keema in the refrigerator for half an hour. Grease your palms with oil and make lemon-sized balls.
- In a pan, heat oil and cook onion and 2 green chilies for a few minutes. Add ginger, garlic paste and cook until the raw smell has vanished.
- Now, add tomato puree, coriander powder, red chili powder, salt and turmeric powder. Mix well.
- Add koftas and cook on medium heat until cooked thoroughly and oil starts floating on the top.
- Garnish with lemon wedges and coriander leaves. Serve hot with roti or paratha and enjoy.
