If you want to make something simple yet delicious, then this mutton kofta curry recipe will be perfect. The blend of spices mixed with the mutton makes it amazing.
You can make this tasty recipe on any special occasions or on a weekend to make that week end special. This crispy outside and juicy inside of the kofta melts in your mouth while you bite it.
The koftas taste delicious, and look vibrant with a red colored gravy. They are perfect combinations for Indian bread varieties like naan, chapati, roti and also with rice.
Some times I serve this tasty curry with bread for dinner. In this way, it makes my cooking easier but with the satisfaction of giving a special dinner to my family.
ABOUT MUTTON KOFTA CURRY
This is a Mughal dish. Mughal cuisine originated in northern India because of their rule in India. Mughal cuisine is still very much alive across the globe.
In this curry, the koftas were deep-fried and cooked in a vibrant red coloured gravy. The consistency of the gravy can vary. Usually, the mutton kofta curry has a thin gravy. This is good when you serve it with rice.
I prefer a thick gravy, so leave it on the stove top for some more time and cook it until the gravy becomes thick.
MUTTON KOFTA CURRY RECIPE
PREPARATION TIME : 20 MINUTES.
TO FRY THE KOFTA : 10 MINUTES FOR EACH BATCH.
COOKING TIME : 50 MINUTES.
SERVINGS : CAN BE SERVED TO FOUR PEOPLE.
INGREDIENTS
400 Grams of boneless mutton pieces.
One and a half tablespoon of roasted gram flour(besan flour).
One whole egg.
Two green chilies cut into small pieces.
One teaspoon of red chili flakes or 1/2 a teaspoon of red chili powder.
A small piece of ginger, grated finely.
Two medium onions finely chopped.
Two big tomatoes pureed.
One teaspoon of ginger paste.
One to one and a half, teaspoons of garlic paste.
1/2 teaspoon of turmeric powder.
One teaspoon of garam masala.
One and a half teaspoon of red chili powder.
One teaspoon of Kashmiri red chili powder.
Finely chopped coriander leaves – a hand full.
Required amount of vegetable oil.
Salt to taste.
METHOD
STEP 1. Mince the meat. Add the gram flour, red chili flakes, green chili pieces, egg, ginger and little salt to it and mix well. Make small balls and deep fry them until golden brown and keep them aside.
STEP 2. In a thick bottomed pan, add two tablespoons of oil and saute the onion pieces until soft. When the onions are soft, add the ginger and garlic paste and saute them until the raw smell of the ginger and garlic paste are gone.
STEP 3. Add the tomato puree and cook it for two minutes and then add the turmeric powder, red chili powder, kashmiri red chili powder and garam masala powder and mix well. Let this mixture cook for two minutes in low flame.
STEP 4. After two minutes, add enough water to this mixture, add the required amount of salt and bring it to boil(approximately, in a 250 ml cup three cups of water will be required).
STEP 5. When the water starts boiling, add the fried koftas into it, cover it and cook for 50 minutes.When it is cooked, garnish it with finely chopped coriander leaves and serve.
STEP BY STEP PICTURES
Mince the meat. Add the gram flour, red chili flakes, green chili pieces, egg, ginger and little salt to it and mix well. Make small balls and deep fry them until golden brown and keep them aside.
Add two tablespoons of oil in a thick bottomed-pan, and saute the onion pieces until soft. When the onions are soft, add the ginger and garlic paste and saute them until the raw smell of the ginger and garlic paste are gone.
Add the tomato puree and cook it for two minutes and then add the turmeric powder, red chili powder, kashmiri red chili powder and garam masala powder and mix well. Let this mixture cook for two minutes in low flame.
Add enough water to this mixture, add the required amount of salt and bring it boil.
When the water starts boiling, add the fried koftas into it, cover it and cook for 50 minutes.
When it is cooked garnish it with finely chopped coriander leaves and serve.
