Hyderabadi Mutton Kofta
30-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Kofta (Meatballs)
500g minced mutton
1 medium onion, finely chopped
2-3 green chilies, finely chopped
2 tablespoons ginger-garlic paste
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1 egg (optional, for binding)
Salt to taste
Oil for frying
For the Gravy
2 large onions, thinly sliced
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
4-5 green cardamoms
2-3 cloves
1 bay leaf
1 cup yogurt, beaten
1/4 cup cashew nuts, soaked and ground into a paste
Fresh coriander leaves for garnish
3 tablespoons ghee or oil
Salt to taste
Instructions:
Prepare the Koftas (Meatballs)
In a large bowl, mix the minced mutton with chopped onions, green chilies, ginger-garlic paste, garam masala, red chili powder, cumin powder, coriander powder, coriander leaves, mint leaves, salt, and egg (if using). Mix thoroughly to combine all the ingredients.
Shape the mixture into small, round meatballs (koftas).
Heat oil in a frying pan and shallow fry the koftas until they are browned on all sides. Set aside on paper towels to drain excess oil.
Prepare the Gravy
In a large pan or kadhai, heat ghee or oil. Add cumin seeds, bay leaf, green cardamoms, and cloves. Sauté for a minute until the spices release their aroma.
Add the sliced onions and fry until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell goes away.
Add the chopped tomatoes and cook until they become soft and the oil starts separating.
Stir in red chili powder, turmeric powder, coriander powder, and garam masala. Cook for a couple of minutes.
Lower the heat and add the beaten yogurt, stirring continuously to prevent it from curdling.
Add the cashew paste and cook until the gravy thickens slightly.
Add about 1 cup of water to the gravy and bring it to a boil. Add salt to taste.
Cook the Koftas in Gravy
Gently place the fried koftas into the gravy. Simmer for about 10-15 minutes on low heat, allowing the koftas to absorb the flavors and the gravy to thicken to the desired consistency.
If the gravy thickens too much, add a little water to adjust the consistency.
Final Touch
Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or roti.
Enjoy your delicious and flavorful Hyderabadi Mutton Kofta!
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