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Keema kofta curry featured Image.

Mutton Keema Kofta Curry (Meatball Curry)

Tanvi Srivastava
Tender mutton meatballs simmered in a rich, spiced onion-tomato gravy make this keema kofta curry packed with flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

To make Kofta

  • 400 g mutton keema
  • 2 tablespoon cashew paste soak and grind 12 whole raw cashews with 2-3 tablespoon of water
  • 1.5 tablespoon besan (gram flour) dry roasted on slow heat in a skillet
  • 1.5 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ teaspoon salt
  • ½ teaspoon dried mint

Ground Spices For Kofta Mixture

  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder (hot), adjust quantity to taste
  • ½ teaspoon black pepper powder
  • 2 pinch ground nutmeg fresh grated is best

For Making Kofta Curry

  • 3 tablespoon mustard oil sub cooking oil of choice
  • 125 g onion finely chopped
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 2 green chillies roughly chopped(for mild heat) or use green chilli paste to taste for kick
  • 60 g tomato sauce
  • 85 g plain yogurt not too sour, at room temperature
  • 1+¼ teaspoon salt adjust to taste
  • 2 tablespoon fresh cilantro, chopped to garnish

Whole Spices for Kofta Curry

  • 1 large bay leaf
  • 1 inch cinnamom
  • 1 twig mace
  • 3 cloves
  • 1 black cardamom else use 2-3 green cardamom

Ground Spices for Kofta Curry

  • 1+¼ teaspoon red chilli powder (hot), adjust quantity to taste
  • ½ teaspoon turmeric powder
  • 2 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¼ garam masala powder begin with ¼ teaspoon, can go upto ½ teaspoon depending on how strong your spice blend is

Instructions
 

Make The Kofta Mixture And Shape

  • Add all the ingredients and ground spices for the koftas to a food processor jar fitted with the metal blade.
  • Pulse the mixture until it becomes smooth and sticky. You will see threads in the mince mixture. This means that the meat fibers are broken and also ensures the koftas hold together while cooking, and also gives a soft, melt-in-the-mouth texture.
  • Transfer the kofta mixture to a bowl and gently knead it 4-5 with oiled hands just until combined.Refrigerate for 20-30 minutes to firm up. A chilled mixture is easier to shape.
  • Use a cookie scoop to portion out the kofta mixture. Rub a little oil or water on your hands and shape the portions into smooth, round balls (about the size of small lemons). Let the koftas rest while you prepare the masala.
    Note - You can freeze the kofta for later use at this stage. Simply freeze them in a single layer for a few hours. Transfer the frozen kofta to a ziploc bag and freeze for 5-6 weeks

Prepare the Kofta Curry Masala

  • In a wide cooking pot with handles ( I use a 3-quart, 12-inch wide pot), heat up mustard oil on medium heat until lightly smoky. Lower the heat and add the whole spices. Let them sizzle for 8–10 seconds to release their aroma taking care not to burn.
  • Then add the onions. Cook the onions over medium-low heat, stirring often, until they turn golden brown. This takes about 8–10 minutes and is a key step in the color and flavor of your curry, please dont rush.
  • Add ginger and garlic pastes, stir to combine, then add the ground spices (except garam masala) along with a splash of water. Cook this mixture for 1–2 minutes until the spices no longer smell raw.
  • Add the tomato puree next and cook for another 2–3 minutes, stirring, until the masala thickens slightly and the oil begins to separate at the edges.
  • Lower the heat and add whisked yogurt gradually, stirring continuously as you add it to prevent curdling. Continously keep for at least 2 minutes after you've added yogurt. Cook until the yogurt fully blends into the masala and the oil starts to separate again.
  • Season with salt, then add 1 cup warm water to adjust the consistency of the gravy. Bring the masala to a gentle simmer.
  • Carefully slide the koftas into the simmering gravy in a single layer, without piling. Gently swirl the pot to move the koftas around. Avoid stirring, as this could cause them to break.
  • Cover the pot and let the koftas cook on low heat for 20–30 minutes, checking once or twice. The koftas will shrink slightly and absorb the rich flavors of the curry as they cook. Add a splash of water or as needed if the masala gets too thick or to adjust the consistency of the gravy.
  • Once done, turn off the heat, sprinkle garam masala over the curry, and let it rest for 10–15 minutes to allow the flavors to meld. Garnish with chopped cilantro and serve warm with plain rice or your favorite flatbreads.

Notes

    • Check the seasoning of your kofta mixture by pan frying a tiny kofta and tasting it.
    • For a richer tasting gravy, you can mix in a little cashew paste when you add the yogurt.
    • Don't skip on grinding the keema. It breaks down the fibers and helps everything bind together very well, giving you that smooth, almost silky texture you want in a good kofta. I use my food processor/chopper for this.
    • Choose a wide enough cooking pot so you can add the koftas in a single layer without piling them on top of each other. Stacking can cause them to break apart in the gravy.
    • Make sure you add the koftas to a gently simmering (not boiling) gravy. Slow cooking is the key here as it helps them stay tender and juicy.
    • Once you’ve added the koftas to the gravy, put that spoon aside! Just gently swirl the pot to stir. This keeps them from breaking apart.
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