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Mutton Keema Kofta Curry
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
people
Calories:
459
kcal
Author:
Neha Mathur
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
Print Recipe
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
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:
459
kcal
|
Carbohydrates:
16
g
|
Protein:
17
g
|
Fat:
36
g
|
Saturated Fat:
20
g
|
Cholesterol:
73
mg
|
Sodium:
1408
mg
|
Potassium:
364
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
490
IU
|
Vitamin C:
8.7
mg
|
Calcium:
59
mg
|
Iron:
2.7
mg