A traditional Mughalai recipe, mutton kofta is a delicious blend of Kofta balls made from minced meat, channa powder and coriander leaves, cooked in a sea of yogurt and a myriad of spices.
Mutton curry recipe that is perfect for a dinner party menu and will leave your guests wanting for more. Mutton koftas are a delight for non vegetarians who love mutton dishes.
Ingredients
For Mutton Kofta
400gm Mutton Keema
Saloni Mustard Oil (For Frying)
1 tbsp Ginger-Garlic Paste
1 tbsp Cashew Nut Paste
2 tbsp Brown Onion Paste
1 tsp Red Chilli Powder
½ tsp Dhania Powder
1 tbsp Besan
Salt
For Gravy
2 tbsp Saloni Mustard Oil
3-4 Elaichi
2 Laung
2 Bay Leaf
¼ tsp Black Papper
1 tsp Jeera
½ tsp Dhania
4 chopped Onion
1 tbsp Ginger-Garlic Paste
½ tsp Haldi Powder
1 tsp Red Chilli Powder
1 tsp Dhania Powder
Water
2 Fresh Tomato Puree
½ cup readymade tomato puree ( For Color)
Salt
1 tbsp Cashew Nut Paste
Pinch Of Kasuri Methi
Pinch of coriander Levaes
1 tsp Fresh Cream
Method
For Cooking “Mutton Kofta Recipe” First Heat Saloni Mustard Oil in Big Pan.
Add Whole Spices Elachi, Laung, Bay Leaf, Black Papper, Jeera, Dhania in the pan & cook until spices get crackle.
Now add onion, cook till color change into Brown (Without Cover).
Add Ginger-Garlic paste and Cook for 1 to 2 minutes (while stirring continuously).
Now Add Haldi Powder, Red chilli powder, Dhania Powder.
Add Water, mix well & cook for few minutes.
Now add tomato puree, salt mix well cover with lid and cook for 10-15 minutes.
Other side Heat Saloni Mustard Oil in a Non-stick Big Kadhai.
Take Mutton Keema in a Big Plate, add Ginger-garlic paste, Cashew nut paste, Brown Onion Paste, red chili powder, Dhania Powder, Salt and Besan mix well.
Now Make Kofta (Balls) from Keema Mix.
Fry these Keema Kofta in Saloni Mustard Oil.
Blend the Gravy, add cashew nut paste and mix well.
Now Add water, Kofta in the Gravy and cook for 4-5 minutes with cover.
Now add Kasuri Methi, Coriander leaves mix well and cook for few second.