Meat Ball Curry is one of those recipes that feels special without being complicated. You start by shaping spiced mutton mince into small balls, frying them until crisp, then nestling them in a gravy fragrant with toasted aniseed, poppy seeds, and warm spices like cloves and cardamom. The sauce gets its body from yogurt and depth from slowly browned onions.
Each bite offers tender meat with a bit of crunch on the outside, all coated in a silky, flavorful gravy. I always make extra because everyone goes back for seconds, and the leftovers taste even better the next day once the spices have mingled.
About the Recipe
This recipe gives you restaurant quality results at home with straightforward steps. The secret lies in drying out the cooked mince before shaping it, which keeps the koftas from falling apart when they hit the hot oil. Meanwhile, the gravy builds flavor in layers, starting with caramelized onions, then toasted ground spices, and finishing with yogurt thinned to just the right consistency.
You do not need fancy equipment or hard to find ingredients. The spice blends are simple, and grinding them fresh makes a noticeable difference in aroma. It is a recipe that rewards a bit of patience but never feels fussy.
Why you will love this recipe
The contrast between crispy koftas and velvety gravy makes every mouthful satisfying. Frying the meatballs separately means they hold their shape and develop a golden crust that stands up to the sauce without getting soggy. The gravy itself has real depth because you toast the aniseed, poppy seeds, and coconut until fragrant, then layer in the second spice blend with the yogurt.
That way, the flavors are not just mixed but built. I find that keeping the gravy at half the height of the koftas keeps things elegant without drowning the dish. This recipe also scales up easily for gatherings, and you can prep the meatballs a few hours ahead to save time before serving.
Meat Ball Curry
Cooking Tips
Dry out the mince thoroughly in the pan before mixing it with egg. Any extra moisture will make the koftas crumble during frying. Use medium heat when browning the onions so they turn deep gold without burning, which adds sweetness to the gravy. Grind the spice blends fresh rather than using pre ground versions for brighter flavor.
When frying the koftas, do not crowd the pan or the oil temperature will drop and they will absorb too much fat. If your gravy thickens too much as it sits, a splash of warm water brings it back to the right consistency.
Serving and Storing Suggestions
This recipe serves four people generously and takes about 45 minutes from start to finish. Serve the curry hot with basmati rice or warm roti, and maybe a side of raita or a simple cucumber salad to balance the richness. You can store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a little water if the gravy has thickened. The koftas soften slightly as they sit in the sauce, but the flavor deepens beautifully overnight.
Similar Recipes
- Chicken Kofta Curry
- Lamb Rogan Josh
- Mutton Korma
- Keema Curry
- Malai Kofta
Nutrient Benefits
Mutton mince provides high quality protein and essential B vitamins, especially B12, which supports energy and nerve function. The yogurt adds probiotics for gut health along with calcium, while spices like turmeric and ginger offer anti inflammatory properties. Poppy seeds and coconut contribute healthy fats and trace minerals like magnesium and zinc.
Using minimal oil for the gravy rather than deep frying everything keeps the dish lighter. The combination of protein and warming spices makes this curry both nourishing and satisfying without feeling heavy.
Meat Ball Curry
Ingredients
- 350 gms Mutton Mince (cooked)
- 1 cup Oil
- 3 Onions (finely sliced)
- 1/2 tsp Turmeric Powder
- 1 tsp Ginger (ground)
- 1 tsp Garlic (ground)
- 1 tsp Red Chilli Powder
- 1 Egg
- 3/4 cup Curd
- Water
Grind Together #1:
- 1 tsp Aniseed
- 1 tsp Poppy Seeds
- 1 inch Dry Coconut
Grind Together #2
- 4 Cloves
- 5 Cardamoms
- 1 inch Cinnamon (stick)
Instructions
- Heat 1/4 cup of oil in a pan.
- Add the onions and fry till brown.
- Add turmeric powder, ginger and garlic.
- Fry for a while.
- Add the ground powder #1 and cook till you get a good aroma.
- Add red chilli powder, salt and ground powder #2 to curd.
- Add 2 cups of water.
- Cook on low heat for 5 minutes to make a gravy.
- If gravy is too thick, add 1/2 cup of water.
- Grind the mince in a blender keeping it as dry as possible.
- Put in a frying pan on low heat to dry out the water otherwise the koftas will break when fried.
- Beat the egg thoroughly and mix with mince.
- Form in small balls.
- Heat 3/4 cup of oil and fry the koftas.
- Put the fried koftas in a serving plate with the gravy.
- guarantee the gravy covers half the koftas.
- Serve hot with rice or roti.
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Frequently Asked Questions
Can I use chicken or beef mince instead of mutton?
Yes, both work well. Chicken mince will be milder and cooks faster, so watch that you do not over dry it. Beef mince has a stronger flavor similar to mutton and holds its shape nicely in koftas.
Why do my koftas break apart when frying?
The mince likely has too much moisture. Make sure you cook it on low heat until completely dry before adding the egg. Also, let the shaped balls rest for 10 minutes before frying so the egg binds everything together.
Can I bake the koftas instead of frying them?
You can bake them at 200 degrees Celsius for about 20 minutes, turning once. They will not get as crispy, but they will still taste good and the recipe becomes lighter.
How do I know when the gravy is the right thickness?
It should coat the back of a spoon but still flow easily when you tilt the pan. If you can draw a line through the gravy on the spoon and it holds, the consistency is right.
Can I freeze the koftas for later use?
Surely. Freeze them uncooked on a tray, then transfer to a freezer bag once solid. Fry them directly from frozen, adding a minute or two to the cooking time.
