Mutton Kofta Curry
Tender mutton meatballs simmered in a rich, aromatic Mughlai-style gravy. This decadent curry, flavored with cashews and fragrant spices, is perfect for a special dinner or celebration.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Koftas
- b.In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, chopped coriander leaves, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
- c.Mix gently with your hands until just combined. Do not overmix, as this can make the koftas tough.
- d.Moisten your palms with a little oil and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, round ball.
- 2
Step 2
- a.Fry the Koftas
- b.Heat oil for shallow frying in a kadai or wide pan over medium heat.
- c.Once the oil is hot, carefully place the koftas in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
- d.Fry for 7-8 minutes, turning them gently, until they are evenly browned and cooked through.
- e.Remove the cooked koftas with a slotted spoon and set them on a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Start the Gravy
- b.In a large pot or kadai, heat the ghee over medium heat. Add the whole spices: cinnamon stick, green cardamom, cloves, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
- c.Add the sliced onions and sauté for 10-12 minutes, stirring frequently, until they turn deep golden brown.
- d.Add the remaining 1.5 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Stir in the tomato puree. Add the powdered spices: coriander powder, cumin powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder.
- c.Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
- 5
Step 5
- a.Build the Gravy
- b.While the masala cooks, drain the soaked cashews and blend them with 3-4 tbsp of water to a very smooth paste.
- c.Reduce the heat to low. Add the whisked curd to the pot and stir continuously for 2-3 minutes to prevent it from curdling.
- d.Once the curd is incorporated, add the cashew paste and the remaining 1.5 tsp of salt. Cook for another 3-4 minutes, stirring, until the gravy thickens.
- e.Pour in 2 cups of hot water, stir well, and bring the gravy to a gentle simmer.
- 6
Step 6
- a.Simmer and Finish
- b.Very gently, slide the fried koftas into the simmering gravy.
- c.Cover the pot and let the curry simmer on low heat for 10-12 minutes. This allows the koftas to soften and absorb the flavors of the gravy.
- d.Turn off the heat. Sprinkle the remaining 0.5 tsp garam masala and the crushed kasuri methi over the curry. Give it a gentle stir.
- e.Let the curry rest for at least 5-10 minutes before garnishing with fresh coriander leaves and serving hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mutton keema with about 20% fat for tender and juicy koftas.
- 2Roasting the besan (chickpea flour) before adding it to the keema removes its raw taste and helps bind the koftas better.
- 3Do not overmix the kofta mixture, as it can result in hard and dense meatballs.
- 4Fry the koftas on medium heat to ensure they cook through evenly without burning on the outside.
- 5Always add whisked yogurt on low heat and stir continuously to prevent the gravy from splitting.
- 6Be very gentle when you add the koftas to the gravy and while stirring, as they can be delicate and might break.
- 7The curry tastes even better the next day as the flavors fully develop and meld together.
Adapt it for your goals.
Protein Swap
Replace mutton keema with chicken keema for a lighter version. Cooking time for the koftas may be slightly less.
VegetarianVegetarian
Make vegetarian koftas using grated paneer, boiled potatoes, or lauki (bottle gourd) mixed with spices and besan.
Richer GravyRicher Gravy
For a more decadent, restaurant-style finish, stir in 2-3 tablespoons of fresh cream at the end after turning off the heat.
Nut FreeNut-Free
Substitute the cashews with an equal amount of melon seeds (magaz) or 2 tablespoons of poppy seeds (khus khus), soaked and ground to a paste.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
Provides Sustained Energy
The combination of protein from mutton, healthy fats from ghee and cashews, and carbohydrates provides a balanced source of energy to keep you fueled.
Anti-inflammatory Spices
The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
Frequently asked questions
A single serving of Mutton Kofta Curry contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of oil used.