Creamy mutton kofta curry

  • Lunch
  • Servings
  • 3Spicy
  • 1 hrCook Time
  • Cuisine : Indian
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Mutton Koftas in a rich creamy cashewnut tomato curry This dish combines the spicy flavourful koftas from the kitchens of Malnad region in karnataka with the richness of Mughlai gravy of North India. Posting this receipe from my cook who belongs to Malnad region and is really passionate about cooking and has 30+ yrs of cooking experience in various households.


To make Koftas - Ingredients - 200 gm mutton boneless cut into small pieces half small size coconut 4-5 table spoons fried gram 1 tablespoon - jeera 2 teaspoons ginger garlic paste cinnamon - 2 small pieces cloves - 2-3 chilli powder - 1 teaspoon turmeric powder - quarter teaspoon coriander leaves - one fist full salt as per taste For the gravy - 4 medium sized tomatoes 10 cashewnuts 2 onions 2 teaspoon red chilli powder 2 teaspoon dhaniya powder quarter teaspoon - turmeric and garam masala oil - 4-5 teaspoons Kasuri methi leaves 1 teaspoon Fresh cream - 4-5 teaspoons



Step By Step Method

  • To make Koftas - First grind the mutton into a smooth paste and keep it aside. To the same mixer jar add the other ingredents and blend into a smooth paste adding as little water as possible. Mix both the mutton and the other ingredients paste well and refrigerate for 30 minutes. Take out the mixture after 30 minutes and roll into small balls. Cook these balls for 5-8 minutes on low flame adding about 4-5 tablespoons of water. Once cooked take a kadhai put some oil and deep fry till golden brown and keep aside. For the gravy - Grind the onions into a smooth paste. Grind the tomatoes and soaked cashewnuts into a smooth paste and keep aside. Take a kadhai put the oil and fry the onion paste till golden brown. Take 1-2 teaspoon oil in a bowl and add the chilli powder, dhaniya powder, haldi and mix well. Add this to the fried onions. Add the tomato paste and cook for 5-8 minutes. Add salt, a pinch of sugar, garam masala and cook for 2 minutes. Add crushed kasuri methi leaves and bring it to a boil. Add the fried koftas and cook for about 3-4 minutes. Then add chopped coriander leaves and fresh cream and give it a stir. Put off the flam and the dish is ready to be served. Goes well with ghee rice or butter paratha. This is a very elaborate dish but worth the effort due to its unique and royal taste. One can feel the perfect blen of coconut that goes in south indian recipes with the creamy cashew gravy prominent in north india.