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.
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