I was amazed with the taste of this Mutton Kofta Curry when I had this for the first time. I decided that I will cook this dish myself at home and serve it to my family. It turned out to be very-very delicious. You should also try this exotic dish.
- Minced Mutton (Lamb) : 1 kg.
- Papaya paste – 2 tsp.
- Ginger paste – 2 tsp.
- Garlic paste – 2 tsp.
- Turmeric powder – 1 tsp.
- Red Chilli powder – 3 tsp.
- Garam Masala powder – 1 tbs.
- Chat Masala powder – 1 tsp.
- Coriander powder – 3 tsp.
- Cumin (Jeera) seeds – 1 tsp.
- Whole Dry Garam Masalas – Black pepper (6 piece), Cinnamon stick (one inch), Green Cardamom (4 piece), Clove seeds (4 piece) and Kalaonji (Onion) seeds.
- Lime juice – 2 tsp.
- Green Chilli – 2 piece – finely chopped.
- Egg – 2 – beaten.
- Mutton Masala powder (available in market): 2 tsp.
- Salt to taste.
- Onion – 3 medium size – grinded into a paste.
- Tomato – 3 medium size – grinded into a paste.
- Fresh Coriander leaves – 1 cup – finely chopped.
- Cooking Oil – 2 cups for shallow frying.
- Cooking Oil – 2 tbs – for gravy.
- Water – 2 to 3 cups.
- Clean the minced Mutton properly with water and drain all the water. Keep it aside and allow the water to be drained.
- Take a mixing bowl. Add 1 tsp of ginger paste, 1 tsp of garlic paste, papaya paste, half tsp of turmeric paste, 1 tsp of red chilli powder, half tsp of garam masala, 1 tsp of chat masala, 1 tsp of coriander powder, lime juice, beaten egg, 1 tsp of cooking oil, 1 tsp of mutton masala powder and salt to taste. Mix them well.
- Add minced mutton into the above mixture. Mix them well using your hand.
- Prepare small balls of 1inch X 1 inch size and keep them on a plate.
- Place all the mutton balls into the fridge for at least two hour for marination.
- Remove the marinated minced mutton balls from the fridge.
- Take a deep frying pan and add a cup or more cooking oil. Heat it up until medium hot.
- Gently place the marinated minced mutton balls into the medium hot oil. Do not stir it or else the balls will break.
- Very gently turn over the balls so that it is cooked evenly until golden brown from all sides.
- Do the above step for all minced mutton balls.
- Take another deep Kadai or pan. Add 2 tbs of cooking oil and heat it up.
- Add cumin seeds and allow it to crackle.
- Add all the whole dry garam masalas to the hot oil and allow it to crackle.
- Add chopped green chilies.
- Add grinded onion paste into the hot oil. Mix it well and fry it until it turns deep golden brown.
- Add remaining ginger and garlic paste into the cooked onion. Stir well and let the ginger and garlic fry with onion. Don’t let it burn.
- Add all the remaining masala powders and salt to taste in the onion. Mix them well. Add little water to deglaze the Kadai and avoid the masalas from burning.
- Add tomato paste into Kadai. Stir well and cook it until the tomatoes are cooked to perfection. You will see oil rising from sides of the pan indicating that tomatoes are cooked well.
- Add water into the cooked paste and stir it well. The curry paste should be thick and not watery. Allow it to heat up. Keep mixing this curry well.
- Once the curry is hot, very gently place the fried / cooked minced mutton balls into the curry. Don’t stir the curry after adding all the fried / cooked minced mutton balls into the curry. The mutton balls will break. Ensure all the minced mutton balls are immersed into the curry.
- Cover the Kadai with a lid and bring down the heat to minimum or slow. Allow it to cook for another 5 to 8 minutes with lid covered.
- Turn off the heat.
- Take a serving bowl and slowly transfer all the Minced Mutton Kofta Curry into it.
- Garnish it with freshly chopped coriander leaves.
- Serve hot.
- Mutton (Lamb) Kofta Curry is ready to eat and goes well with chapati or naan or paratha or jeera rice.
- Happy Eating.
Looks delicious and tasty 🙂
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