Stuffed meatballs in spicy gravy

Mutton and Lamb 0 comments

For the kofta
1/2 kg Mutton Keema
4 cloves Garlic, chopped
2 tbsp Roasted gram flour
1 tsp Garam masala
1/2 inch piece Chopped ginger
4 chopped green Chillies
1 1/2 tbsp Thick curd
1 tbsp Ghee
1 tsp Cumin powder
1 tsp Coriander seeds
1/2 tsp ground Peppercorns
1/2 tsp Cardamom
a bunch of Coriander leaves
Salt to taste

For the kofta filling
1 mashed boiled Egg
1 tbsp Onion, chopped fine
1 tbsp Thick cream
2 chopped green chillies
1/4 tsp Garam masala powder
1/4 tsp Saffron dissolved in 1/2 tsp hot milk
Salt to taste

For the gravy
200 gms Onions
3 Tomatoes, pureed
6 cloves of Garlic
1 inch piece of Ginger
5 tbsp Ghee
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander seeds
1/2 tsp Garam masala

1. Mix all the ingredients for the filling together. Keep aside.
2. Separately mix all the ingredients for the kofta including keema and knead well.
3. Divide the kofta mixture into 15 equal portions., flatten each portion and put 1/4 teaspoon of the filling mixture into it. Close and roll into smooth balls with wet hands. There should be no cracks in the meat balls.
4. For the curry, grind the onion, garlic and ginger.
5. Heat 5 tbsp ghee and fry the ground paste with the rest of the spices till golden brown.
6. Gently place the koftas into the curry. Leave to set.
7. Turn the koftas carefully and cook over low heat.
8. Add tomato puree to the kofta curry. Cover and simmer till the curry thickens. Garnish and serve hot.

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