Mutton and Lamb

Kashmiri Kofta Curry


For the Koftas:
Yogurt – 1 cup
Salt to taste
Minced Mutton – 1/2 kg, well ground
Aniseed Powder – 1 tsp
Dry Ginger Powder – 1/2 tblsp
Kashmiri Red Chilli Powder – 1 tblsp
Garam Masala Powder – 1/2 tsp
Black Cardamom Seeds – 1/2 tsp, powdered

For the Gravy:
Ghee – 3 tblsp
Asafoetida Powder – 1/4 tsp
Cloves – 5 to 6
Kashmiri Red Chilli Powder – 1 tsp
Aniseed Powder – 1/2 tsp
Dry Ginger Powder – 2 tsp
Coriander Powder – 2 1/2 tsp
Yogurt – 1/2 cup, beaten
Water – 1 cup

For Garnish:
Almonds – 2 tblsp
Whipped Cream or Yogurt

1. Put all the kofta ingredients in a bowl.
2. Knead well, cover with a damp cloth and keep aside for 30 minutes.
3. Divide the mixture and shape into small balls/koftas.
4. Bake the koftas in a preheated oven for 10 minutes.
5. Put the ghee in a pressure cooker.
6. Add the asafoetida, cloves and red chilli powder.
7. Add the koftas and stir for 2 minutes.
8. Add the aniseed, ginger and coriander powders, yogurt and water.
9. Cover and bring to pressure.
10. Cook for about 10 minutes.
11. Remove the cooker from the stove. Allow to cool.
12. Remove the lid and simmer on low heat till the gravy thickens.
13. Transfer to a serving dish.
14. Garnish with almonds and swirls of cream or yogurt.
15. Serve hot.

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  1. KVG Chowdary

    No salt was given either in recipe or ingredients. Is this a salt less dish?

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