Step by step Mutton kofta curry recipe with photos of each step.

Koftah literally means pounded meat. Kofta is Persian words which mean meat balls. Although, vegetable balls and cream (malai) balls and paneer balls are later adaptation of this dish.

It’s a yummy dish in which you enjoy taste and goodness of mince meat kabab with rich creamy gravy. This recipe calls for special spice for vibrant color, Kashmiri chilli powder. And cashew for creamy richness. I also decided to add a little yogurt as a last step for sour kick.

Remember, good kofta are those that are soft and juicy to bite and do not break easily while cooking. One most important tip is always grind mine (whether mutton or beef ) once more after adding spices, then your kofta balls will not break. I’m using two ingredients for binding roasted gram plus bread slices for more softness. Roasted gram powder is traditionally used for binding in kofta. You can serve this kofta curry with rice or roti.

My other curry recipes you might like

Bohra Mutton curry with nuts and coconut milk

Chicken curry with cashew nut

Kashmiri Chilli Chicken Curry

How to make mutton Kofta Curry?

Mutton Kofta curry recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
A creamy, aromatic and bit spicy curry that can be eaten with white rice or roti or naan.
Course: Main Course
Cuisine: Indian, Pakistani
Servings: 4
Ingredients
For Kofta
  • ½ kg mutton mince (qeema)
Spices
  • 2 medium sliced bread (dable roti)
  • ¾ cup milk to soak bread
  • 1 tablespoon coriander powder (dhanya)
  • 1 teaspoon cumin powder (zeera)
  • ½ tablespoon red chilli powder (lal mirch)
  • ½ tablespoon green chilli paste (pisi hari mirch)
  • ½ tablespoon ginger garlic paste (pisa adrak lahsan)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon salt or to taste
  • 2 tablespoon roasted gram ,powdered
  • 1 small onion .chopped
  • 1 fistful corriander leaves .chopped
  • 2 tablespoon oil to fry kofta
For gravy
  • ¼ cup oil
  • 1 fistful cashew ½ cup, powdered
  • ½ tablespoon small green chilli paste (pisi hari mirch)
  • ½ tablespoon ginger garlic paste (pisa adrak lahsan)
  • ½ tablespoon red chilli powder (lal mirch)
  • ½ tablespoon kashmiri chilli powder , optional (degi mirch)
  • ½ teaspoon turmeric powder (haldi0
  • ½ teaspoon cumin powder or seeds ,roasted (zeera)
  • ½ teaspoon salt
  • 2 medium tomatoes ,raw pureed (pisa timatar)
  • ½ cup yogurt , whipped (dahi)
Tempering:
  • 1 tablespoon oil
  • 3 twigs curry leaves (kari patta)
Instructions
For Kofta
  1. Soak bread slices in milk and squeeze off excess milk.

  2. Mix all ingredient of kofta and soaked bread in mince and grind all in a food processor.
  3. Roll out about 2cm round balls (kofta) from grounded mince. Heat oil in a pan and fry kofta until color changes. Cover the pan and cook further for 2 minutes. Now remove kofta in a bowl and set aside.

For gravy
  1. In the same pan, heat oil and fry all ingredients of gravy (except tomato puree and yogurt) for 1 minute until fragrant.
  2. Next, add tomato puree and cooks for 5 minute until tomatoes are cooked and oil separates.
  3. Add kofta and yogurt to gravy and simmer for few minutes.
Tempering
  1. Fry curry leaves in 1 tablespoon oil and pour tempering over kofta. Cover the pan.
  2. Kofta curry is ready to serve.

Step by step Mutton kofta curry recipe

These are the roasted gram that I ground into to fine powder.

Mix all ingredients of kofta in mince.

Also add soaked bread in mince.

Ground mince once more in a food processor. (I prefer adding herbs after grounding so the kofta keep a natural color and don’t turn green.)

Roll out kofta balls from mince.

In a pan heat oil and fry kofta until color changes.

Cover the lid and cook further for 2 minutes.

The balls have tighten and won’t break now.

Transfer kofta in a bowl and set aside until we prepare the gravy.

In the same pan fry all spices and cashew powder (except tomato and yogurt).

Fry for a minutes on medium heat.

Mix in tomato puree. (I added Kashmiri chilli powder here as I forgot to add earlier) Cook tomato puree for 5-7 minutes until oil seperates.

Add kofta to the gravy.

Also add ½ cup whipped yogurt.

Fry curry leaves in 1 tablespoon oil and pour over the kofta. Delicious Mutton Kofta Curry is ready to eat.

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