Kashmiri Koftas (Mutton) | How to make Kashmiri Koftas (Mutton)

By Nasima Singh  |  22nd Sep 2015  |  
4.3 from 3 reviews Rate It!
  • Kashmiri Koftas (Mutton), How to make Kashmiri Koftas (Mutton)
Kashmiri Koftas (Mutton)by Nasima Singh
  • Prep Time


  • Cook Time


    1 /2Hours
  • Serves





About Kashmiri Koftas (Mutton) Recipe

A dish that I grew up relishing with each passing year. This is my mom's recipe and I am purely biased and I think no one can make it better than her. They are so mouthwatering, that I can eat half of these from a plate while frying. I have to practice a lot of constraint when making this recipe. I am already salivating since I am posting it here :) and the guests can never have enough of this yummy and extremely flavourful dish.

Kashmiri Koftas (Mutton)

Ingredients to make Kashmiri Koftas (Mutton)

  • For the Koftas:
  • Mutton Mince - 1 kg (not very finely minced)
  • eggs - 2
  • 10-12 - Badi Elaichi grains only (Brown cardamom)
  • salt as per taste
  • 3/4 tsp - Haldi/ turmeric
  • 1 tsp heaped - red chilli Powder
  • 1/2 tsp heaped - Garam masala Powder
  • oil for Deep Frying the Koftas
  • For the Gravy:
  • Large onions (lightly sauted & then ground into a paste) - 6
  • Large tomatoes (make a puree in a mixie) - 6
  • 1 Whole Bulb of Large garlic (make it into a paste)
  • 1 Large knot of 2 tbs Corrian ginger (make it into a paste)
  • 1 & 1/2 tbs - Red Chili Powder
  • 1/2 tsp - Haldi/ turmeric
  • 2-3 bay leaf
  • 4-5 Brown cardamom whole pods just pounded (Badi Elaichi)
  • salt as per taste
  • Oil for frying the masala

How to make Kashmiri Koftas (Mutton)

  1. For the Koftas: Wash the mince and leave it to drain in a colander.
  2. Remove moisture by squeezing it out using your hands.
  3. Once the moisture has been drained, mix all ingredients (to be used for Koftas), except oil for frying and mix well.
  4. Make mince balls using delicate hands, do no press hard, just gently bring the mince together.
  5. Heat oil in a deep wok and when hot, deep fry the koftas. Keep adjusting the flame and alternating between high and low flame.
  6. When cooked completely, remove the koftas and keep aside
  7. For the Gravy: In the wok, take oil and crackle some badi elaichi and bay leaves.
  8. Add onion paste and fry very well. Later add ginger-garlic paste and cook.
  9. Ensure that the raw smell of ginger-garlic goes away and the mixture should turn slightly brownish.
  10. Add the dry masalas like Red Chilli Powder, Coriander Powder, Haldi, Garam Masala and saute for a few seconds.
  11. Add the tomato puree and cook, till the cooked masala leaves out oil, add 3 glasses of water for the gravy and let it boil for a few minutes
  12. You can adjust the amount of water as per your liking - thick or thin gravy.
  13. When the gravy comes to a boil, add the fried koftas and let them simmer in the gravy for at least 5-7 minutes for the koftas to release its juices and impart flavour to the gravy.
  14. Garnish with fresh coriander and enjoy with plain rice.

My Tip:

Goes best with Steamed Rice

Reviews for Kashmiri Koftas (Mutton) (3)

ume hany23 days ago


Bindiya Sharma2 years ago

Hi Nasima...this looks so good and authentic , why don't you submit another Kashmiri recipe like this for the Regional recipes contest??

Nagina Hasan3 years ago

Its look Yummy

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