Mutton (lamb) kofta curry
An extremely delicious and spicy meatball curry made in a luscious tomato based sauce, along with yoghurt and cashew nut paste
Equipment
- Shallow cooking pot with lid
Ingredients
- 300 g mutton (goat meat) mince/keema or lamb mince
- 400 g canned chopped tomatoes or fresh tomatoes
- ¼ cup fried onions brista
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 1 tbsp chili finely chopped
- 2-3 chilis slit
- ¼ cup coriander leaves finely chopped
- 1 tbsp ginger-garlic paste
- 1 inch cinnamon stick
- 2 bayleaves
- 2-3 cloves
- 2-3 green cardamoms
- 1 tsp cumin seeds
- 2 tbsp yoghurt whisked
- 2 tbsp cashew nut paste
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tsp garam masala
- ½ tsp nutmeg powder
- 3-4 tbsp mustard oil or ghee
- salt to tate
Instructions
- Run your washed and drained mince in a mixer/blender so that it becomes pasty. Mix this throughly with the chopped ginger, garlic, chillis, 2-3 tbsp coriander leaves, 1 tsp garam masala and a tsp of salt
- Pinch out golf ball sized portion of the mince mixture and make smooth balls out of them. Refrigerate, until needed
- Heat the mustard oil until it smokes, lower the flame to medium and add the cinnamon, cardamoms, cloves, cumin seeds and bay leaves. When they turn fragrant, add the ginger and garlic paste
- Cook for a couple minutes and then add the tomatoes, turmeric powder, coriander powder, cumin powder and chili powder. Mix well and cook over medium flame until the oil separates
- Then, lower the flame and add the fried onions, yoghurt and cashew paste. Mix well and cook until the oil separates
- Add a cup of water, the remaining coriander leaves and garam masala and let this curry come to a simmer
- When simmering, remove the meatballs from your refrigerator and gently drop them in the simmering curry, along with salt to taste and the nutmeg powder. Cover and cook over medium heat for 20-25 minutes, stirring gently in 10 minutes intervals. Switch the flame off and let it sit for 5 minutes before serving
- Garnish your delicious mutton (lamb) kofta curry with some more coriander leaves and as a side dish along with naan and/or pulaos. Enjoy!
Notes
- I have used minced goat meat (mutton keema) for my recipe here. However, you can also use lamb mince and/or chicken mince
- To make the cashew paste, soak 5-6 cashews in warm water for 20 minutes and then grind them to a smooth paste along with 2-3 tbsp water
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
- g - grams