Keema Kofta Curry

Keema Kofta Curry is an indulgent recipe made with mutton keema and lots of aromatic Indian spices. The meat balls in this recipe are not deep fried, but allowed to cook in the simmering gravy, adding to the taste and texture of the curry. The meat balls are soft and succulent and bursting with flavours. While making the recipe, you should be very careful in handling the koftas or they might disintegrate. Keep the flame low so that they do not dissolve in the gravy. This kofta curry recipe can be served with steamed rice or the bread of your choice.

INGREDIENTS

1 cup yoghurt (curd)
2 tomato
2 teaspoon ghee
1 teaspoon red chilli
salt as required
3 onion
3 cloves garlic
1 teaspoon turmeric
1 teaspoon garam masala powder
For Garnishing
2 sprigs coriander leaves
For The Main Dish
1 kilograms minced mutton
3 cloves garlic
1 green chilli
2 egg
2 teaspoon ginger
3 green cardamom
1 teaspoon garam masala powder
salt as required

INSTRUCTIONS

• Note: The ingredients marked as main dish are to be used in making koftas. To make the koftas, wash the keema. You will need a strainer for this. Drain away the water and keep the meat aside.
• Grind together ginger, garlic and green chillies. Add into the keema and mix well with a fork. Make round balls and keep on a greased plate.
• Heat ghee in a deep-bottomed pan. Add the onions and cook till they are pinkish in hue. Now add the garlic. Cook till the mixture turns brown.
• Add 2 cups of water and bring to a boil. Keep the flame low and allow it to simmer for 10 minutes.
• Take the koftas one by one and add into the boiling water. Cover the pan and allow it to simmer on slow fire for 10 minutes.
• Put turmeric powder, salt, garam masala, chilli powder, curd and tomato. Keep the flame low. Cook till the tomatoes dissolve and the gravy thickens.
• Garnish with coriander leaves. Serve piping hot with chapatis or naan. They also go well with rice or biryani.