Kashmiri Kofta Curry (Mutton)
A dish that I grew up relishing with each passing year. This is my mom's recipe and I am 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 restraint 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.
- Prep Time60Minutes
- Cooking Time2Hours
How to make Garam Masala
- Ingredients for the Koftas:
- 1 Kg - Mutton Mince - (Not very finely minced, a little coarse mince works better)
- 2 No.s Eggs
- 10-12 Badi Ealichi grains only / Black Cardamom (this is the most important spice of this dish)
- Salt - as per taste
- 3/4 tsp - Haldi / Turmeric
- 1 tsp heaped - Red Chilli Powder (you can increase or decrease the quantity depending on your preference for heat)
- 1/2 tsp heaped - Garam Masala
- Oil for deep frying the koftas
- Ingredients for the Curry / Gravy:
- 6 No.s - Large Onions (lightly sauted and then made into a paste)
- 6 No.s - Large Tomatoes (make a puree in a mixie)
- 1 Whole Bulb of Garlic (make it into a paste)
- 1 Large Knot of Ginger (make it into a paste)
- 2 tbsp - Coriander Powder
- 1 1/2 tbsp - Red Chilli Powder
- 1/2 tsp - Haldi / Turmeric Powder
- 2-3 bay leaves
- 4-5 Black Cardamom / Badi Elaichi (whole pods, slightly pounded to open up the pods)
- salt as per taste
- Oil for frying the masala
- For the Koftas: Wash the mince and leave it to drain in a colander.
- Remove moisture by squeezing it out using your hands.
- Once the moisture has been drained, mix all ingredients (to be used for Koftas), except oil for frying and mix well.
- Make mince balls using delicate hands, do no press hard, just gently bring the mince together.
- Heat oil in a deep wok and when hot, deep fry the koftas. Keep adjusting the flame and alternating between high and low flame.
- When cooked completely, remove the koftas and keep aside
- For the Gravy:
- In the wok, take oil and crackle some badi elaichi and bay leaves.
- Add onion paste and fry very well. Later add ginger-garlic paste and cook.
- Ensure that the raw smell of ginger-garlic goes away and the mixture should turn slightly brownish.
- Add the dry masalas like Red Chilli Powder, Coriander Powder, Haldi, Garam Masala and saute for a few seconds.
- 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
- You can adjust the amount of water as per your liking - thick or thin gravy.
- 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.
- Garnish with fresh coriander and enjoy with plain rice.
My Tip: Badi Elaichi is the most important spice which imparts a very unique flavour to the koftas with every bite. Best when served with steamed rice