ABOUT Kashmiri mutton kofta curry (meat balls) RECIPE
This tangy flavoured dish made with yogurt tastes best when served alongside boiled rice.
Recipe Tags
Non-veg
Dinner Party
Jammu and Kashmir
Simmering
Side Dishes
Ingredients Serving: 6
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
Instructions
Take the minced meat and mix all the spices. Make small round balls. Cook these in the microwave for 2 minutes. Keep them aside.
Take a deep pan for the preparation of the curry.
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.
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.
Be sure to keep stirring while the above mixture comes to a boil.
Add the meat balls to the curry and let it simmer and cook for 10 minutes.
Garnish with fresh coriander leaves and serve it hot.
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Take the minced meat and mix all the spices. Make small round balls. Cook these in the microwave for 2 minutes. Keep them aside.
Take a deep pan for the preparation of the curry.
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.
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.
Be sure to keep stirring while the above mixture comes to a boil.
Add the meat balls to the curry and let it simmer and cook for 10 minutes.
Garnish with fresh coriander leaves and serve it hot.
INGREDIENTS
SERVING: 6
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)
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