Tag: mutton

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

Authentic Bengali Mutton Chop Recipe – Kolkata Style Keema Croquettes

Bengalis love to eat ‘chops.‘( Croquettes in English ). We love our Mutton Chop, Chicken chop, Mochar Chop ( Banana flower chop), Fish Chop or Vegetable Chop. According to Wikipedia Croquettes ( what we call CHOPS ) originated in the Mediterranean Basin , and the basic idea is to fill some seasoned mashed potato with some meat or fish, or even Vegetables , then dip that in egg, cover it with breadcrumbs, then deep fry it.

The ‘ Mutton Chop’ is Croquettes filled with a spicy mutton mince filling.

The recipe below is for Mutton ( Lamb) minced filled chops. For this we need to first make the filling, and then the mashed potato. After that we put them together, and make it like a ball. These stuffed potato balls are then dipped in egg, and rolled in breadcrumbs and kept aside. When all of them are ready , they are deep fried in hot oil till the cover looks light brown, then are removed from the hot oil and served hot. It tastes absolutely delicious.

  We will cook the Mutton Keema (mince) first. By the time we boil the potatoes and mash it, the keema will be cool enough to use. Or the keema or mutton mince can be made a day ahead and refrigerated and used when needed. I have used Goat meat in this recipe, you can use Lamb or Chicken or Turkey instead of Goat. The recipe is the same.

Mutton Keema ( mutton minced)

Ingredients for the Keema ( Mince ) Filling

  • Mutton Mince (keema) 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.

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 starts 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.

For the chop.

  • Mashed potato       1 cup
  • Grated onion          2 Tablespoons ( or 1/2 teaspoon of fried onion paste)
  • Salt                           1/4 teaspoon or according to taste
  • Chili powder          1/4 teaspoon
  • Cumin / Jeera powder.       1/2 teaspoon ( Bhuna Jeera is better)
  • Ground or ginger paste 1/4 tsp
  • Oil for the mashed potato   1 Tablespoon
  • Egg white                2 egg whites well beaten
  • Breadcrumbs         1 cup
  • Flour                        1/2 cup
  • Oil for deep frying 1 cup

method

First we prepare the mashed potatoes.

Boil potatoes with the skin, cool and peel off the skin then mash it with a fork or potato masher while the potatoes are still warm. Now measure 1Cup of the mashed potato, then follow the directions below.

  • Heat 1 tablespoon oil in a pan or Kadai(wok), 
  • Add the grated onion and stir fry till the raw smell goes.
  • Add the mashed potato, salt, chili powder Ground ginger and cumin powder and stir and mix all the ingredients well.

Transfer the cooked mashed potato  to a bowl and let it cool a little, otherwise it is too hot to handle. Once it is cool enough divide it into six portions.

  1. Take 1 portion of mashed potato roll between your palms to make a ball, then with your thumb press down into the ball of mashed potato to make a cup.
  2. Now spoon some keema filling into to cup, do not fill too much.
  3. Then bring the edges of the cup together to cover the filling, joining the edges by pinching and pressing the edges together.
  4. Again Roll it between your palms to make an oval shape. Roll it till the surface is fairly smooth and the joining area is not visible.
  5. Fill the other mashed potato portions also and keep aside.

See the photos below

For the Bread crumb coating

I have used homemade bread crumbs, but breadcrumbs can be bought in any supermarket. Panko can be used too.

Seperate the egg yolk from the white . Beat the egg white with a pinch of salt

Put the flour in a dish or a shallow bowl

In another shallow bowl or a dish keep the breadcrumbs

1 Roll each one in flour first

2. Then dip it in the egg white

3. Then roll in the breadcrumbs so that it is well covered. Keep it aside.

After all the Chops are coated it has to be fried.

Heat 1 cup oil in a Wok or a saucepan, the chops are deep fried.

The oil has to be very hot, to check this drop a crumb into the oil, if it rises to the surface immediately then it is ready.

Drop One or two chops into the hot oil and with a slotted spoon gently stir the oil to brown the surface evenly.

When it turns a nice golden brown take them out of the oil and keep on a dish with paper towels so that the excess oil is absorbed.

Serve hot with Ketchup or Green Dhania chutney.

Mutton Chops ready too be served.

Bengali Mutton Chop (Mutton Keema Croquettes)

  • Servings: 6 chops
  • Print

Ingredients

For the Mutton Keema Filling:

  • Mutton (Goat/Lamb) mince – 1 cup
  • Onion, grated or ground – 1/2 cup
  • Fresh tomato, pureed – 1/2 cup (or 1 tsp tomato paste)
  • Whole cloves – 2
  • Green cardamom – 2
  • Cinnamon – 1 inch piece
  • Bay leaf – 1
  • Salt – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Ginger paste – 1/4 tsp
  • Garlic paste – 1/4 tsp
  • Oil – 2 tbsp

For the Potato Covering:

  • Mashed potato – 1 cup
  • Grated onion – 2 tbsp
  • Salt – 1/4 tsp (or to taste)
  • Chili powder – 1/4 tsp
  • Roasted cumin powder (Bhuna Jeera) – 1/2 tsp
  • Ginger paste – 1/4 tsp
  • Oil – 1 tbsp

For Coating & Frying:

  • Egg whites – 2, beaten with a pinch of salt
  • All-purpose flour – 1/2 cup
  • Breadcrumbs (or Panko) – 1 cup
  • Oil for deep frying – about 1 cup

Directions

  1. Heat 2 tbsp oil in a wok or pan. Add cloves, cardamom, cinnamon, and bay leaf to season the oil.
  2. Add grated onion and fry until brown and oil separates.
  3. Add ginger and garlic paste; cook until raw smell disappears.
  4. Add tomato puree, salt, turmeric, chili powder, and cumin powder. Cook until oil separates.
  5. Add minced mutton and cook, stirring well, until browned and dry.
  6. Add garam masala, mix well, and remove from heat. Let the keema cool completely.
  7. For the potato covering, heat 1 tbsp oil in a pan. Add grated onion and sauté until raw smell disappears.
  8. Add mashed potato, salt, chili powder, roasted cumin powder, and ginger paste. Mix well.
  9. Remove to a bowl and let cool slightly. Divide into 6 equal portions.
  10. Take one portion of mashed potato and roll into a ball. Press with your thumb to form a cup.
  11. Add 1–2 tablespoons of keema filling (do not overfill).
  12. Seal edges carefully and roll into a smooth oval shape.
  13. Repeat with remaining portions.
  14. Roll each chop in flour.
  15. Dip into beaten egg white.
  16. Coat well with breadcrumbs. Keep aside.
  17. Heat oil for deep frying. When very hot (a breadcrumb should rise immediately), fry 1–2 chops at a time.
  18. Fry until golden brown on all sides.
  19. Remove and place on paper towels to absorb excess oil.
  20. Serve hot with ketchup or green dhania chutney.

Rita's Recipes2 Comments