Fall in love with this decadent Mutton Keema Kofta Curry Recipe, Mutton Keema Ball Curry Recipe. Today I’m going to share with you a very special recipe that is close to my heart. This mutton kofta curry recipe is a traditional Mathur kayastha recipe, every Mathur household makes this recipe and it is one of the quintessential dishes on the menu at every get together. Do checkout some of the other kofta recipes that I’ve posted, Hariyali Malai Kofta, Malai Kofta and an exquisite Nargisi Kofta.
A unique aspect about this Mutton Keema Kofta Curry Recipe I Mutton Keema Ball Curry Recipe is that the koftas are not fried before putting it into the gravy, but they are made from raw keema or kaccha keema and then dropped into hot simmering gravy, letting it imbibe all the beautiful flavours of the curry. The key to making a delicious Indian mutton curry is to get hold of the best quality mutton mince and add the right flavours by using high quality Indian spices like cardamom, pepper and bay leaves. This Mutton Keema Kofta Curry Recipe I Mutton Keema Ball Curry Recipe is made in stages, first the kofta is prepared by combing all the ingredients and rolled into small balls, then the onions are fried in hot oil to which all the aromatic spices and powders are added, after which water is added, finally the koftas are dropped in and allowed to cook in this beautiful gravy. A spring of fresh coriander and ginger juliennes are sprinkled to top it off with some added freshness. This mutton kofta gravy is extremely flavourful and the best part about this kofta curry is that it is not as heavy as other recipes considering the kofta is not fried in oil, making it a lighter and tastier option with the celebration of a beautiful cacophony of flavours. It’s traditionally enjoyed with the sweet Bakarkhani Roti which is popular bread in Bangladesh and Old Delhi. Relish the divine taste this warm curry mopped up with some hot rotis to make your day a whole lot better.
Mutton Keema Kofta Curry Recipe I Mutton Keema Ball Curry Recipe
- For the Kofta
- Fine Mutton Mince - 300 g
- Green chilli - 2 tsp ( Finely chopped )
- Fresh coriander - 4 tbsp ( Finely chopped )
- Fresh mint - 2 tbsp ( Finely chopped )
- Ginger - 1 tsp ( Grated )
- Garlic - 1 tsp ( Minced )
- Salt - 2 tsp
- Bread slice soaked in 1 tbsp milk - 2
- Golden fried onion - ¼ cup ( Crushed )
- Garam masala powder - ½ tsp
- For the curry
- Ghee - 2 tbsp
- Vegetable oil - 3 tbsp
- Cloves - 2-3
- Black cardamom - 1-2
- Green cardamom - 2-3
- Black pepper corn - 4-5
- Bay Leaf - 2
- Onion - 1 cup ( Coarsely ground )
- Ginger - 1 tsp ( Grated )
- Garlic - 1 tsp ( Crushed )
- Green chilli - 2 ( Slit into half )
- Golden fried onion - ½ cup
- Coriander powder - 2 tsp
- Kashmiri red chilli powder - 2 tsp
- Turmeric powder - 1 tsp
- Salt to taste
- Garam masala powder - ½ tsp
- Curd - ½ cup ( Whisked with 1 tsp maida )
- Fresh coriander - 2 tbsp ( Chopped )
- Ginger juliennes - 1 tsp
- Mix all the ingredients to make kofta in a bowl.
- Mash the mixture with the heels of your hands for 3-4 minutes.
- Make small sized balls from the mixture and keep aside.
- For the gravy, heat ghee and vegetable oil in a pan.
- Add crushed cloves, black cardamom, green cardamom, black peppercorn and bay leaf and fry for a few seconds.
- Add onion and fry on medium heat until slightly browned.
- Add ginger, garlic and green chilli and fry for 2-3 minutes.
- Add golden fried onion, coriander powder, Kashmiri red chilli powder, turmeric powder, salt and garam masala powder and cook for another minute.
- Add 3 cups of boiling water in the masala and bring the gravy to a boil.
- Once the gravy starts to boil, add the kofta in the simmering gravy.
- Cook on low heat for 10-12 minutes until kofta are cooked.
- Add curd and cook for 8-10 minutes.
- Add more water if the gravy is too thick.
- Garnish with fresh coriander and ginger juliennes.
- Serve hot.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
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