The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.
Ingredients :
- Mutton mince (Keema) ½ kg
- Ginger 1 inch
- Green chilli 2 to 3
- Egg 1
- Garam masala powder 1 Tsp
- Coriander leaves as per taste
- Pudina leaves optional
- Soaked bread optional( to be used in case Keema appears too difficult to handle)
- Ingredients for the gravy
- Onion 2 large finely chopped
- Tomato 2 grated
- Garlic paste 1 Tsp
- Ginger paste 2 Tsp
- Turmeric powder 1 Tsp
- Red chilli powder 2 tsp
- Coriander powder 2 tsp
- Whole black pepper 5 to 6
- Black cardamom 1
- Green cardamom 2
- Dalchini 1 stick
- Whole jeera 1 Tsp
- Oil 4 Tsp
- Salt as per tasteFollow the steps by step instructions for perfect result:
Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it comes together. Egg will help to bind the koftas. Once done squeeze the water away.
Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.
Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.
Step 4 : Add the finely chopped onion and fry it till it turns golden brown
Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.
Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and
let it cook in the gravy till the kofta becomes firm.
Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.
Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.
Tip. Add one Tsp of oil in the mince while blending. This will keep the koftas moist and soft
Step 1: Take curd in a bowl. Add ginger garlic paste, 1 tsp oil,turmeric powder,red chilli powder,salt and garam marsala. At this stage you can also add Kashmiri red chilli powder for colour. mix them all together
Step 2 : Put chicken in the marinade and give them all a good mix.
Step 3:Keep it aside for at least half an hour so that chicken absorbs the flavour thoroughly.
Step 4:Add the rest of the oil in a pan and put the marinated chicken into it. Cook it till the moisture dries up and chicken is tender.
Step 5:Now add the sliced onion, slit green chillies along with kasuri methi into the chicken. Cover it for about five minutes till onion becomes soft.
Step 6: Dahi chicken is ready. Transfer the chicken into the serving dish and relish it with roti, paratha or naan.
Nandini's Blog : Spice & Secret 