Kashmiri mutton kofta curry (meat balls) | How to make Kashmiri mutton kofta curry (meat balls)

By bina bedi  |  27th Oct 2015  |  
5 from 2 reviews Rate It!
  • Kashmiri mutton kofta curry (meat balls), How to make Kashmiri mutton kofta curry (meat balls)
Kashmiri mutton kofta curry (meat balls)by bina bedi
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

82

2

About Kashmiri mutton kofta curry (meat balls) Recipe

This tangy flavoured dish made with yogurt tastes best when served alongside boiled rice.

Kashmiri mutton kofta curry (meat balls)

Ingredients to make Kashmiri mutton kofta curry (meat balls)

  • 1 Green chilli finely cut
  • 1 tbsp coriander leaves finely chopped
  • 1 tsp black pepper freshly grounded
  • 1 egg
  • 1/2 tsp Garam masala
  • For Curry:
  • 1/2 kg yogurt
  • 1/2 kg tomato( grind and then run through a strainer)
  • 2 tbsp saunf powder ( aniseeds)
  • 1 tsp Garam masala
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp oil
  • 1 tsp Kashmiri Lal mirch
  • 300 gm Keema ( fine minced mutton )
  • For Koftas ( meat balls ):
  • ginger paste 1 tsp
  • garlic paste 1 tsp
  • 1 Green chilli finely cut
  • 1 tbsp coriander leaves finely chopped
  • 1 tsp black pepper freshly grounded
  • 1 egg
  • 1/2 tsp Garam masala
  • salt to taste
  • For Curry:
  • 1/2 kg yogurt
  • 1/2 kg tomato( grind and then run through a strainer)
  • 2 tbsp saunf powder ( aniseeds)
  • 1 tsp Garam masala
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp oil
  • 1 tsp Kashmiri Lal mirch
  • salt to taste

How to make Kashmiri mutton kofta curry (meat balls)

  1. Take the minced meat and mix all the spices. Make small round balls. Cook these in the microwave for 2 minutes. Keep them aside.
  2. Take a deep pan for the preparation of the curry.
  3. Add in oil , once the oil is hot, put in the garlic and ginger paste, saunf, lal mirch and tomato purée (which has been run through a strainer. Through away the remnants left on strainer). Cook this for 5 minutes.
  4. Take the yogurt and run this through a strainer too . Pour this yogurt into the paste above, then immediately add 1/2 litre of water.
  5. Be sure to keep stirring while the above mixture comes to a boil.
  6. Add the meat balls to the curry and let it simmer and cook for 10 minutes.
  7. Garnish with fresh coriander leaves and serve it hot.

My Tip:

This dish tastes best when the curry is slightly "watery".

Reviews for Kashmiri mutton kofta curry (meat balls) (2)

Sukhmani Bedi3 years ago

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uzma shouab3 years ago

Hi,Bina nice one...
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