Mutton keema kofta Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine minced mutton, grated onions, ginger-garlic paste, green chilies, coriander leaves, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Mix well and shape the mixture into small balls.
• STEP 3.Heat oil in a deep pan and deep-fry the koftas until golden brown. Drain on a paper towel to remove excess oil.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 6.Add tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 7.Add water and bring the gravy to a boil. Reduce the heat and simmer for a few minutes.
• STEP 8.Gently add the fried koftas to the gravy and simmer for another 5-7 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to drain the excess oil from the fried koftas by placing them on a paper towel.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of fresh cream or yogurt.

Storage and Serving

• Mutton keema kofta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the koftas in a microwave or on a stovetop before serving.
• Serve the mutton keema kofta hot with rice or naan bread for a delicious and satisfying meal.