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Mutton Kofta Curry Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Servings: 4 people
Author: Amelia


  • 500 g minced mutton
  • 1/2 cup oil
  • 2 onions finely sliced
  • 2 tsp ginger garlic paste
  • 4-5 cloves (laung)
  • 2-3 cardamom (elaichi)
  • 1/2 tsp black peppercorns (kali mirch)
  • 1 inch stick cinnamon (dal chini)
  • 1 tsp red chilli flakes
  • 1 tsp cumin seeds
  • 1/3 cup cashew nuts
  • 2/3 cup roasted chana dal
  • 3-4 green chili
  • 3 tbsp coriander leaves
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 2 tomatoes blend into a puree
  • Salt to taste


  • Grind cumin seeds, cloves, cardamom, black pepper, cinnamon, and red chili flakes to make a fine powder. Grind cashew nuts and roasted chana dal to a fine powder.
  • Add the spices powder, chana dal powder, and salt to minced mutton and mix thoroughly.
  • Put mutton in a food processor along with green chili and coriander leaves and process until well ground.
  • Add ΒΌ cup water to keema to make koftas soft. Keep the keema in the refrigerator for half an hour. Grease your palms with oil and make lemon-sized balls.
  • In a pan, heat oil and cook onion and 2 green chilies for a few minutes. Add ginger, garlic paste and cook until the raw smell has vanished.
  • Now, add tomato puree, coriander powder, red chili powder, salt and turmeric powder. Mix well.
  • Add koftas and cook on medium heat until cooked thoroughly and oil starts floating on the top.
  • Garnish with lemon wedges and coriander leaves. Serve hot with roti or paratha and enjoy.