Mutton Keema Kofta in Gravy

Mutton Keema Kofta in Gravy | Sindhi Style Kofta in Gravy | Minced Meatballs Curry Recipe | How to make Keema Kofta in Gravy with video and  step by step instructions

Mutton Keema Kofta in Gravy | Sindhi Style Kofta in Gravy | Minced Meatballs Curry Recipe is uniquely flavorful and versatile. Serve it as an appetizer or hearty meal.

It makes a delightful, moist and flavorsome meal for all. Children and aged people in particular enjoy the moist and delicate texture of these koftas.

What is Kofta

The word Kofta comes from the Persian word kūfta, which means “to beat or to grind,” referring to the ground meat typically used to make kofta recipes. Koftas are made from mutton, lamb , chicken or beef or their combination.

The minced meat is mixed with Ingredients like onions, garlic, ginger, herbs and spices and a binding agent such as flour, bread crumbs or egg are mixed with the minced meat. For making kofta, one needs smooth double-ground meat.

Recipes for Kofta are seen in the earliest Arab cookbooks. Kofta and its variants are a popular dish in various cuisines around the world. Some regions of its popularity are Middle East , South Asia, Mediterranean, Balkans and North Africa. In each culture, Kofta varies to suit local taste, traditions and ingredients.

Vegetarian koftas are equally popular in India and are made from potato and its variety, gourds or cottage cheese. Cream or dry milk solids maybe added for an exotic fervor. Undoubtedly, binding agent is a must in these vegetarian Koftas.

About Sindhi Cooking style

Authentic Sindhi Style cooking is robust and flavorful using a few basic spices. It is the cooking technique and judicious use of these basic spices that elevate the flavors. Meat gravies are usually onion and tomato based without the use of thickening agent. For no-onion , no-tomato gravies or curries, a flour slurry maybe used.

Bhuno(bhugal), radhyal, seyal are common cooking styles in Sindhi Cuisine. Not much culinary jargon! With time and trends, cooking styles and recipes change, but the essentials remain intact.

The best koftas are those with a balance of tenderness, juiciness, able to retain shape and give a satisfying mouthful when eaten.

Browse through some more Sindhi cuisine meat dishes

Sindhi Teevan

Mutton Keema Mix

Sindhi Style Keema Kofta is a delightful dish perfect to flaunt at a lavish spread for parties and receptions.  These Mutton Keema koftas are unique because- 

No binding agent is used for binding koftas

Koftas are not fried.

No thickening agent is used for the gravy.

The gravy is made by browning the onions and sautéing the meatballs with the onions till the koftas take over a brown color during the bhuno-ing, just as Bhugal pulao.   Bhuno method is sautéing the onions along with the veggies or meat till they turn brown. No binding or thickening agent is used.

Ingredients

For Kofta (Minced Meatballs)

Mince meat– Here the minced meat is from mutton. Lamb meat too is just fine.

Onions – Chopped finely. Used in the koftas. It forms the gravy base.

Tomato – Can use in fresh purée form or chopped.

Ginger–Garlic – chopped

Green chilies chopped

Spices – turmeric powder , coriander powder, red chili powder, salt and garam masala powder

Lime juice (optional)

Water

Cooking oil

Garnish – Fresh coriander leaves; chopped

Whole garam masala – bay leaf, green cardamoms, cinnamon stick.

Video

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How to make Keema Kofta in Gravy

Keema Kofta

Firstly, to a chopper, add garlic, ginger, onions, green chili and fresh coriander leaves.

Run the chopper to roughly chop.

Then to this add a portion of the spices mentioned in the ingredients list – salt, turmeric powder, coriander powder, red chili powder, garam masala powder and some minced meat. Squeeze out any excess liquid from keema.

Run the chopper again. Alternatively, this step can be done in a traditional mortar pestle or mincing machine.

Transfer into a wide shallow vessel.

Add the remaining portion of the dry spices under ‘Kofta’. Also add a few drops of lime juice.

Mix everything well till all the spices are incorporated well into the keema (minced meat)

To shape the keema koftas, dab your hands with water. Take walnut size portions of minced meat in your hand and form small balls. Even out any cracks. Likewise make balls from the entire keema mixture.

For Keema Kofta Gravy

Heat oil in a cooking pot.

To this add whole spices – bay leaf, cardamoms and cinnamon.

Add chopped onions, and sauté on medium flame.

Stir at intervals so as not to burn the onions.

When onions turn light brown, add chopped ginger – garlic and green chilies. Sauté.

Then add turmeric powder, salt, chili powder, coriander powder and sauté for a few seconds. Reserve some portion of spices for later.

Now add about half a cup of water.

Cook Koftas in Gravy

Gently drop the keema koftas into the pot cook for 5-7 minutes till they firm up.

With light hands, turn the koftas so that they brown evenly. This is called Bhunena/Bhuno method.

When the liquids dry up and color of koftas darken, add in the tomato purée.

Let the liquid dry and bhuno again. This time add the remaining portion of the dry spices.

Finally, add water for gravy (around 1-1.5 cups)

Cover let it simmer on medium flame for 30 minutes

Finally, add garam masala and chopped coriander leaves.

Cook till oil floats on top and meatballs are cooked. Should take around 10-15 minutes more.

Switch off flame.

How to serve Minced Meatballs Curry

The finest way to eat these gravy-covered koftas is with roti, naan, white rice, or Bhuga Chawal. Don’t forget to serve with a salad or onion Kachumber.

Masala Boondi Chaach or Mint Lassi go perfectly with the kofta curry.

Tips for Perfect Sindhi Style Kofta in Gravy

Minced meat should be ground fine enough to bind.

For making kebab and koftas, preferably choose meat from leg or shoulder.

Squeeze out the water very well from the minced meat so that it binds easily.

Chop the onion finely, such that the onion blends during the cooking process thereby yielding a thick creamy gravy.

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Recipe Card

Mutton Keema Kofta in Gravy

Mutton Keema Kofta in Gravy is a delightful dish perfect in which the flavorsome meatballs are cooked with onions and spices till they take on the intense brown color of the onions.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Appetizer, Dinner, Lunch

Cuisine Indian, Sindhi Cuisine

Servings 20 koftas

Equipment

• cookpot
• ladle

Ingredients

  

Kofta (Minced Meatballs)

• 250 gm minced meat rinsed and drained.
• 50 gm onions chopped.
• 1 tsp ginger roughly chopped.
• 1.5 tsp garlic roughly chopped.
• 3 green chilies chopped.
• ½ tsp turmeric powder haldi
• 2 tsp coriander powder
• 1 tsp red chili powder as needed
• 1 tsp garam masala powder
• 1 tsp salt as needed
• ½ tsp lime juice optional
• Few sprigs chopped coriander.

Kofta Gravy

• 250 gm onions chopped
• 2 medium tomatoes pureed
• ½ tsp ginger paste or finely chopped.
• ½ tsp garlic paste or finely chopped.
• 1-2 green chili chopped
• ½ tsp turmeric powder haldi
• ½ tsp chili powder
• 1 tsp coriander powder
• ¼ cup oil
• ¼ tsp garam masala
• Chopped coriander leaves for garnish
• Water
• Whole garam masala – 1 bay leaf, 2 green cardamoms, ½” small cinnamon stick.

Instructions

 

For Kofta

• Firstly, to a chopper, add garlic, ginger, onions, green chili and fresh coriander leaves.
• Run the chopper to roughly chop.
• Then to this add a portion of the spices mentioned in the ingredients list – salt, turmeric powder, coriander powder, red chili powder, garam masala powder and some minced meat.
• Run the chopper again. Alternatively, this step can be done in a traditional mortar pestle or mincing machine.
• Transfer into a wide shallow vessel.
• Add the remaining portion of the dry spices under ‘Kofta’. Also add a few drops of lime juice.
• Mix everything well till all the spices are incorporated well into the keema (minced meat)
• To shape the keema koftas, dab your palms with water. Take walnut size portions of minced meat in your hand and form small balls. Even out any cracks. Likewise make balls from the entire keema mixture.

For Keema Kofta Gravy

• Heat oil in a cooking pot.
• To this add whole spices – bay leaf, cardamoms and cinnamon.
• Add chopped onions, and sauté on medium flame.
• Stir at intervals so as not to burn the onions.
• When onions turn light brown, add chopped ginger – garlic and green chilies. Sauté.
• Then add turmeric powder, salt, chili powder, coriander powder and sauté for a few seconds. Keep some portion of spices for later.
• Now add about half a cup of water.

Cook Koftas in Gravy

• Gently drop the keema koftas into the pot. Cook for 5-7 minutes till they firm up.
• Gently turn the koftas so that they brown evenly. This is called bhuno method.
• When the liquids dry up and color changes to dark, add in the tomato puree.
• Let it dry and bhuno again. This time add the remaining portion of the dry spices.
• Finally, add water for gravy. (around 1-1.5 cups)
• Cover and let it simmer on medium flame for half an hour.
• Finally, sprinkle garam masala and chopped coriander.
• Cook till oil floats on top and koftas are cooked. Should take around 10-15 more minutes.

How to serve Minced Meatballs Curry

• The finest way to eat these gravy-covered koftas is with roti, naan, white rice, or Bhuga Chawal. Don't forget to serve with a salad or onion Kachumber.

  A few sips of cool Masala Boondi Chaach or Mint Lassi go perfectly with the kofta curry.

Notes

• Minced meat should be ground fine enough to bind.
• For making kebab and koftas, preferably choose meat from leg or shoulder.
• Squeeze out the water very well from the minced meat so that it binds easily.
• Chop the onion finely, such that the onion blends during the cooking process thereby yielding a thick creamy gravy

Keyword keema ja kofta, keema kofta, keema koftas, meatballs, minced meat kofta, minced meatballs, mutton kofta, mutton kofte

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