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Kashmiri Koftas (Mutton)

Sep-22-2015
Nasima Singh
0 minutes
Prep Time
150 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Jammu and Kashmir
  • Basic recipe

Ingredients Serving: 5

  1. For the Koftas:
  2. Mutton Mince - 1 kg (not very finely minced)
  3. eggs - 2
  4. 10-12 - Badi elaichi grains only (Brown Cardamom)
  5. salt as per taste
  6. 3/4 tsp - Haldi/ turmeric
  7. 1 tsp heaped - Red Chilli Powder
  8. 1/2 tsp heaped - Garam masala Powder
  9. oil for Deep Frying the Koftas
  10. For the Gravy:
  11. Large onions (lightly sauted & then ground into a paste) - 6
  12. Large tomatoes (make a puree in a mixie) - 6
  13. 1 Whole Bulb of Large garlic (make it into a paste)
  14. 1 Large knot of 2 tbs Corrian ginger (make it into a paste)
  15. 1 & 1/2 tbs - Red Chili Powder
  16. 1/2 tsp - Haldi/ turmeric
  17. 2-3 Bay leaf
  18. 4-5 Brown cardamom whole pods just pounded (Badi Elaichi)
  19. salt as per taste
  20. Oil for frying the masala

Instructions

  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.

Reviews (3)  

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ume hany
Apr-29-2018
ume hany   Apr-29-2018

Bindiya Sharma
Nov-23-2015
Bindiya Sharma   Nov-23-2015

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

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