Tag: mutton mince

Mutton Kofta

Mutton Kofta

Mutton Kofta is one of my favorite dishes. I make this with mutton keema ( goat meat mince) but i have made it with Turkey mince in the US a d it tasted pretty good. The best thing in this recipe is that the Koftas ( mince dumplings are not fried before adding them to the gravy as we do with Cabbage Koftas, or lau koftas. the Koftas cook in the gravy and hold their shape too. The trick is not to stir too much once the koftas are added to the gravy.

I have adapted a recipe I had come across on NDTV recipes, I changed a few things to suit our taste. This will be best served with (Breads) rotis and parathas.

We have to make the gravy first, and then the Koftas. When we make the koftas we have to mix a few teaspoons of the gravy with the minced mutton.

There are 3 things you have to make ,

1 The water with the Garam masala or whole Cinnamom, cardamom, and Bay leaves. this will be added to the gravy.

2 The gravy

3 The koftas.

4 Then add the Koftas to the gravy and simmer.

For the garam masala Water:

Ingredients needed.

  • water 1 cup
  • Cloves ( Laung) 4
  • Bay leaves ( Tej patta) 2
  • Black Cardamom ( badi elaichi) 1
  • Cardamom ( choti elaichi) 6
  • Cinnamon stick ( dalchini) 1 inch piece
Ingredients to make the water

For the Gravy

Ingredients needed

  • Vegetable oil 1/2 cup
  • Onions ( piaj) sliced 1 cup
  • Ginger and Garlic paste 1 tablespoon
  • Cashew paste 2 tablespoons
  • Coriander (dhania) powder 2 teaspoons
  • Turmeric powder (Haldi) 1/2 teaspoon
  • Chili powder 1/2 teaspoon ( optional)
  • Salt 1& 1/2 teaspoon
  • Yogurt ( dahi) beaten with 1/4 teaspoon of Maida 1 cup
  • Tomato Puree made with fresh tomatoes skinned and pureed. 1/2 cup ( 1 cup if you enjoy tart taste)

The Ingredients needed for the Gravy.

Tomato puree and Yogurt are also needed for the gravy.

Oil and Sliced onions are also for the Gravy

For the Koftas

INGREDIENTS

  • Mutton Keema ( minced mutton ) 1/2 kg.
  • Fried onion paste 2 teaspoons
  • salt 1 teaspoon
  • chili powder ( mirchi) 1/2 teaspoon (Optional)
  • egg 1
  • chopped coriander leaves 1/2 cu
  • Gram flour ( Besan) 3 teaspoons
  • Fried gravy 2 tablespoons
  • Chopped green chilies ( hari mirch) 2 pieces.
Ingredients for the Koftas

Prepping

  • 1 ) Take a small saucepan and put the water and the (Badi elaichi)black cardamom, (chota elaichi) cardamom (Laung)cloves, (Tej pata) bay leaves), and cinnamon (Dalchini) piece and bring it to a boil. Then reduce the flame completely and let it simmer till the water has reduced to almost half. Strain out water and keep it aside, and make the gravy. This water will be used in the gravy later.
  • 2) To make the tomato puree you place about 3 medium sized tomatoes in a pan of boiling water for a couple of minute. Take the tomatoes out and remove the skin of all the tomatoes and then put it in a blender to make the puree. Since tomatoes come in different sizes I have measured the amount of puree you will need, it is 1/2 cup. Do not use the puree in the cans, or your gravy will be too sour.
  • 3) Beat the cup of yogurt ( dahi) very well with the flour and keep aside.

Making the Kota Curry

  • Heat a big pan which has a lid, add the vegetable oil and fry the sliced onions till they are brown, 5) Add about 4 tablespoons of water to the browned onions and reduce the heat completely.
  • Add the 1 Tablespoon of ginger garlic paste and stir fry for a few minutes, then add the 2 Tablespoons of the cashew paste. stir fry,
  • Now add the Turmeric powder, Coriander powder, salt, and the tomato puree and stir fry till the oil separates on the sides of the Masala.
  • Take 2 tablespoons of gravy and keep it in a small bowl for the Koftas.
  • Now add the garam masala water to the gravy plus 1/2 cup of water as well, stir it and cover and let it simmer on the lowest flame while you make the Koftas.
  • To the Mutton Mince ( keema), add the Fried onion paste, salt, chopped chilies, coriander leaves chopped, the 2 tablespoons of gravy, the egg, and the besan ( gram flour). Mix it up really well.
  • Oil your palms with a little bit of any vegetable oil, pick up about 1 full tablespoon of the keema mixture and gently roll it into a ball. Keep it on a plate.
  • When all the keema is made into balls, gently put them into the simmering gravy one by one.
  • Pour in the beaten yogurt and cover the pan and let it simmer for 10 to 15 minutes. Do not stir with a spoon, but shake the pan from time to time. Please taste to check the salt before serving.
  • Transfer the Kofta curry to a serving dish, and serve with Roti or Rice.
Koftas simmering in the gravy.

Rita's Recipes1 Comment

Easy Mutton Keema Curry Recipe for Roti or Rice

Keema is basically Minced Meat, it can be Goat or Lamb meat or Mutton or Chicken mince, or Turkey mince , or Minced Pork.
In this recipe I have used Mutton Keema ( goat meat minced), but you can make Chicken, Pork, Turkey with the same recipe.
I usually make quite a lot of Keema and freeze some to use another day.
I use it as a filling for Mutton Chop or as a filling for Potoler Dolma. It makes a great sandwich too.
If you add some water and some peas, or chopped green capsicum (bell peppers) it becomes a Keema Curry which can be served with Roti or Rice.

Recipe

Ingredients

  • Mutton Mince 1 cup
  • Onion ground or Grated 1/2 cup
  • Pureed or grated Fresh tomatoes 1/2 cup or Tomato paste 1 tsp.
  • Whole cloves 2, small cardamom 2, 1 inch piece of cinnamon and 1 Bay leaf
  • Salt 1/2 teaspoon
  • Turmeric powder/ haldi 1/2 tsp
  • Chili powder / mirchi 1/2 tsp
  • Cumin powder /jeera 1/4 tsp
  • Garam Masala * 1/2 tsp
  • Ginger paste/ grated 1/4 tsp
  • Garlic paste/ grated 1/4 tsp
  • Canola or any vegetable oil 2 tablespoons
  • *Garam masala : Grind together 2 inch piece of cinnamon, 6 cloves, and 6 small cardamoms. Use the amount needed and store the rest in an airtight container.

Mutton Mince, Ginger garlic paste, and Onion

Masalas: salt, chili powder,turmeric powder,green chilies,Cumin powder, Garam masala powder.

Method

  • Heat a Wok/kadai or a pan with the oil.
  • Once it is hot add the whole Cloves and the cinnamon broken into small pieces, the bay leaf and cardamom. This is to season the oil.
  • Add the Onion, and fry till the onion is brownish and the oil has started separating on the side.
  • Add the garlic and ginger and stir fry it for a few minutes till the raw smell of garlic disappears.
  • Add the Tomato, cumin, salt , turmeric, chili powder. stir fry for a few minutes
  • Add the Keema or Minced mutton and mix it really well with the masalas.
  • Keep stir frying till the meat gets well mixed and stars to turn brown. add the Garam masala powder and mix it in.
  • Take it off the heat. Sprinkle some chopped green chilies if you want it extra hot.
  • Now it is ready to be used as a filling. In case you want to store the keema you need to cool it completely before freezing it in an airtight container.
  • To make a Keema Curry just add 1/2 cup of water and let it simmer for a few minutes on low heat, and its ready . You could garnish with chopped coriander/ cilantro leaves, before serving.

Rita's Recipes1 Comment