Name: Kashmiri Koftas (mutton) Recipe
Total time: 150 min
Yield: 5
Cuisine: Kashmiri

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A dish that i grew up relishing with each passing year. This is my mom's recipe and i am purely biased and i think no one can make it better than her. They are so mouthwatering,  that i can eat half of these from a plate while frying. I have to practice a lot of constraint when making this recipe. I am already salivating since i am posting it here:) and the guests can never have enough of this yummy and extremely flavourful dish.

How to make Kashmiri Koftas (mutton) Recipe

Nasima Singh

Crawler

Kashmiri

<p>A dish that i grew up relishing with each passing year. This is my mom's recipe and i am purely biased and i think no one can make it better than her. They are so mouthwatering,  that i can eat half of these from a plate while frying. I have to practice a lot of constraint when making this recipe. I am already salivating since i am posting it here:) and the guests can never have enough of this yummy and extremely flavourful dish.</p>

For the Koftas

Mutton Mince

Badi elaichi grains only

Salt

Haldi/ turmeric

heaped Red Chilli Powder

heaped Garam masala Powder

oil for Deep Frying the Koftas

For the Gravy

Large Onions

Large Tomatoes

Whole Bulb of Large garlic

Large knot of 2 Corrian ginger

1/2 Red Chili Powder

Bay leaf

Brown cardamom whole pods just pounded

Oil for frying the masala

For the koftas:wash the mince and leave it to drain in a colander. 

step 1

Remove moisture by squeezing it out using your hands. 

step 2

Once the moisture has been drained,  mix all ingredients (to be used for koftas),  except oil for frying and mix well. 

step 3

Make mince balls using delicate hands,  do no press hard,  just gently bring the mince together. 

step 4

Heat oil in a deep wok and when hot,  deep fry the koftas.  keep adjusting the flame and alternating between high and low flame.  

step 5

When cooked completely,  remove the koftas and keep aside

step 6

For the gravy:in the wok,  take oil and crackle some badi elaichi and bay leaves. 

step 7

Add onion paste and fry very well.  later add ginger-garlic paste and cook. 

step 8

Ensure that the raw smell of ginger-garlic goes away and the mixture should turn slightly brownish. 

step 9

Add the dry masalas like red chilli powder,  coriander powder,  haldi,  garam masala and saute for a few seconds. 

step 10

Add the tomato puree and cook,  till the cooked masala leaves out oil,  add 3 glasses of water for the gravy and let it boil for a few minutes

step 11

You can adjust the amount of water as per your liking-thick or thin gravy. 

step 12

When the gravy comes to a boil,  add the fried koftas and let them simmer in the gravy for at least 5-7 minutes for the koftas to release its juices and impart flavour to the gravy.  

step 13

Garnish with fresh coriander and enjoy with plain rice. 

step 14

Better Butter