Mutton Keema Kofta Curry (Mutton Mince Ball Curry)

4.09 from 12 votes

Mutton Keema Kofta Curry or Mutton Keema Ball Curry Recipe is a delicious curry made using raw mutton mince simmered in a spicy gravy. Here is how to make keema kofta recipe.

Mutton Keema Kofta Curry Recipe, Mutton Keema Ball Curry Recipe, mutton kofta balls recipe, keema kofta recipe Pakistani, Mutton Kofta Curry Recipe Pakistan
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Fall in love with this decadent Mutton Keema Kofta 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, Malai Kofta and an exquisite Nargisi Kofta.

A unique aspect about this Mutton Keema Kofta Curry or Mutton Keema Ball Curry 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 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.

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Mutton Keema Kofta Curry Recipe or Mutton Keema Ball Curry Recipe is a delicious curry made using raw mutton mince simmered in a spicy grav
4.09 from 12 votes

Mutton Keema Kofta Curry

Mutton Keema Kofta Curry Recipe or Mutton Keema Ball Curry Recipe is a delicious curry made using raw mutton mince simmered in a spicy grav
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

For the kofta

  • 300 g Mutton Mince (Fine )
  • 2 teaspoon Green Chilli (Finely Chopped)
  • 4 tablespoon Fresh Coriander (Finely Chopped)
  • 2 tablespoon Fresh Mint (Finely Chopped)
  • 1 teaspoon Ginger (Grated)
  • 1 teaspoon Garlic (Minced)
  • 2 teaspoon Salt
  • 2 Slices Bread (Soaked in 1 tablespoon milk)
  • ¼ cup Golden Fried Onion (Crushed)
  • ½ teaspoon Garam Masala Powder

For the curry

  • 2 tablespoon Ghee
  • 3 tablespoon Vegetable Oil
  • 2-3 Cloves
  • 1-2 Black cardamom
  • 2-3 Green Cardamom
  • 4-5 Black peppercorn
  • 2 Bay Leaf
  • 1 cup Onion (Coarsely Ground)
  • 1 teaspoon Ginger (Grated)
  • 1 teaspoon Garlic (Crushed)
  • 2 Green Chilli (Slit into half)
  • ½ cup Golden Fried Onion
  • 2 teaspoon Coriander Powder
  • 2 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • Salt to taste
  • ½ teaspoon Garam Masala Powder
  • ½ cup Curd (Whisked with 1 teaspoon Maida)
  • 2 tablespoon Fresh Coriander (Chopped)
  • 1 teaspoon Ginger (Julienned)
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Instructions 

  • 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.
  • Now 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.

Nutrition

Calories: 459kcal, Carbohydrates: 16g, Protein: 17g, Fat: 36g, Saturated Fat: 20g, Cholesterol: 73mg, Sodium: 1408mg, Potassium: 364mg, Fiber: 3g, Sugar: 4g, Vitamin A: 490IU, Vitamin C: 8.7mg, Calcium: 59mg, Iron: 2.7mg
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10 Comments

  1. 5 stars
    I ran across your site while looking for Methi Chicken recipes and ALL of your recipes look amazing. I’m doing meal planning for the week and your recipes are going to be heavily featured! Thank you for sharing with us!

  2. 5 stars
    Beautiful pic. Fall in love with dish. Wanted to try.But,Can we use boiled potatoes instead of bread slice in the making of koftas!!!