Keema Kofta

Published under: Mutton

For the gravy
Onions – 3, finely chopped
Tomatoes – 3
Chilli powder – 2 tsp
Coriander powder – 2 1/2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 1 tsp
Cloves – 3
Black cardamom – 2
Bay leaves – 2
Cumin seeds – 1 tsp
Green chillies – 4 to 5, finely chopped
Coriander leaves – 1 tbsp, finely chopped
Water to make the gravy
Oil – 5 to 6 tbsp
Salt to taste

For the koftas
Minced mutton – 1/2 kg
Egg – 1
Coriander leaves – 2 tbsp, finely chopped
Cumin seeds – 1/2 tsp
Red chilli powder – 1/2 tsp
Coriander seeds powder – 1/2 tsp
Salt to taste

1. Wash the minced meat and drain off excess water.
2. Add the coriander leaves and red chilli powder.
3. Mix the salt, egg and cumin seeds to the minced meat and form medium sized balls.
4. Fry the balls until golden brown and crisp. Keep aside.
5. In a pan, saute the onions, green chillies, cumin seeds, bay leaves and ginger-garlic paste.
6. 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.
7. 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.
8. Garnish with coriander leaves and serve.

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