Keema Kofta is one of those comfort foods that brings everyone to the dinner table with its amazing aroma. Picture this: perfectly seasoned meatballs made from minced mutton, gently bobbing in a thick, spiced tomato gravy that’s been cooked to perfection. This dish combines the best of both worlds – crispy fried koftas and a rich, flavorful sauce that soaks up beautifully with rice or bread. It’s a classic that never goes out of style.
About the Recipe
This recipe takes humble minced mutton and transforms it into something truly special. The koftas get their flavor from fresh coriander, cumin, and spices, while the egg helps bind everything together. The gravy is where the magic really happens – onions, tomatoes, and warm spices like cardamom and cloves create a base that’s both comforting and exciting. It’s the kind of dish that makes your kitchen smell like heaven and leaves everyone asking for seconds.
Why You’ll Love This Recipe
You’ll fall in love with how the crispy exterior of the koftas gives way to tender, juicy meat inside. The gravy strikes the perfect balance between tangy tomatoes and warming spices. What I love most is how forgiving this recipe is – if your koftas aren’t perfectly round, they’ll still taste amazing. The dish also gets better the next day, making it perfect for meal prep or leftovers. Plus, there’s something deeply satisfying about making these meatballs from scratch and watching them come together in that gorgeous red gravy.
Keema Kofta
Cooking Tips
Don’t skip draining the minced meat well – excess water makes soggy koftas. When forming the balls, wet your hands slightly to prevent sticking. Fry the koftas in medium-hot oil so they cook through without burning. For the gravy, cook it low and slow until the oil starts separating – this means your spices are properly cooked. If your gravy seems too thick, add water gradually.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve hot with basmati rice, naan, or roti. The dish tastes even better the next day, so store leftovers in the fridge for up to 3 days. You can also freeze the cooked koftas for up to a month – just thaw and reheat in fresh gravy.
Similar Recipes
- Malai Kofta
- Chicken Kofta Curry
- Aloo Kofta
- Lauki Kofta
- Fish Kofta Curry
Nutrient Benefits
Mutton provides high-quality protein and iron, supporting muscle health and energy levels. The tomatoes add vitamin C and antioxidants, while onions contribute to heart health. Spices like turmeric offer anti-inflammatory benefits, and coriander aids digestion. The combination of vegetables and meat makes this a well-rounded meal that’s both nutritious and filling.
Keema Kofta
Ingredients
For the gravy
- 3 Onions (finely chopped)
- 3 Tomatoes
- 2 tsp Chilli powder
- 2 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Ginger-garlic paste
- 3 Cloves
- 2 Black cardamom
- 2 Bay leaves
- 1 tsp Cumin seeds
- 4 to 5 Green chillies (finely chopped)
- 1 tbsp Coriander leaves (finely chopped)
- Water to make the gravy
- 5 to 6 tbsp Oil
- Salt to taste
For the koftas
- 1/2 kg Minced mutton
- 1 Egg
- 2 tbsp Coriander leaves (finely chopped)
- 1/2 tsp Cumin seeds
- 1/2 tsp Red chilli powder
- 1/2 tsp Coriander seeds powder
- Salt to taste
Instructions
- Wash the minced meat and drain off excess water.
- Add the coriander leaves and red chilli powder.
- Mix the salt, egg and cumin seeds to the minced meat and form medium sized balls.
- Fry the balls until golden brown and crisp. Keep aside.
- In a pan, saute the onions, green chillies, cumin seeds, bay leaves and ginger-garlic paste.
- In a mixer, grind the tomatoes, cardamoms, cloves, salt and all the powdered spices and add this smooth paste to the onions. Cook on a low flame.
- When the gravy thickens and begins to separate its oil, put in the koftas and simmer for 3 to 4 minutes. Add water only if required.
- Garnish with coriander leaves and serve.
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Frequently Asked Questions
Can I use chicken instead of mutton for the koftas?
Yes, you can substitute minced chicken for mutton. The cooking time will be slightly less since chicken cooks faster. Make sure the chicken is well-drained and consider adding a bit more spice since chicken is milder than mutton. The rest of the recipe remains the same.
Why are my koftas falling apart while frying?
This usually happens when there’s too much moisture in the meat or not enough binding. Make sure to drain the minced meat thoroughly and let it sit for 10 minutes after mixing with egg. The egg acts as a binder, so don’t skip it. Also, avoid overmixing the meat mixture.
Can I bake the koftas instead of frying them?
Surely. Brush the koftas with oil and bake at 375°F for 15-20 minutes, turning once halfway through. They won’t be as crispy as fried ones, but they’ll be healthier and still delicious. You might want to broil them for the last 2-3 minutes for extra color.
How do I know when the gravy is ready?
The gravy is done when it coats the back of a spoon and you can see oil separating around the edges of the pan. It should be thick enough to cling to the koftas but not so thick that it’s paste-like. This usually takes 10-15 minutes of cooking on low heat.
