Mutton Koftas in a Tomato Gravy

Mutton Koftas are lamb mince meat balls. Before you make these mutton koftas decide what you want to serve it with. If serving with rice, follow the recipe as it is. If you want to serve the dish with Indian bread, add only ¼ cup water at Step 4 and add salt accordingly.

Serves: 6 to 8 Persons

Prep. Time: 25 Mins. + 20 Mins. (refrigeration)

Cooking Time: 40 to 45 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

• For the Koftas:
  • Fine Mutton Mince – 600 gms.
  • Ginger-Garlic Paste – 2 tbsp.
  • Green Chillies (finely chopped) – 2 to 3
  • Corriander Leaves (finely chopped) – ¼ cup
  • Garam Masala Powder – 1 tsp.
  • Bread Slices – 3
  • Egg – 1
  • Salt – 1 ¼ tsp. or to taste
• For the Gravy:
  • Tomatoes (deseeded & coarsely chopped) – 6 large
  • Ginger – 2 ½ inch
  • Kashmiri Red Chilly Powder – 2 tsp.
  • Cumin Seed Powder – 1 ¼ tsp.
  • Sugar – ¼ tsp.
• Milk Cream – ½ cup (100 ml.)
• Ghee – 2 tbsp.
• Salt – 1 tsp.

Step 1:     Trim the edges and soak the slices of bread in ½ cup water for 10 minutes. Meanwhile, wash the mutton mince and leave to drain on fine mesh sieve. Take the bread slices out of the water and squeeze to drain the water. Add to a bowl and add the drained mince to the same bowl. To this add salt, egg, garam masala, green chillies, ginger-garlic paste and green corriander leaves and mix well.

Step 2:     Divide the kofta mixture into around 24 portions and make small balls and keep them in the refrigerator for 15 to 20 minutes.

Step 3:     Grind the ingredients for the gravy to a puree.

Step 4:     Heat the ghee in a non-stick vessel, add the puree and mix. Cover and cook on low heat for 15 minutes while stirring 2 to 3 times in between. Add 1 cup hot water, 1 tsp. salt and let the gravy simmer for 6 to 8 minutes.

Step 5:     Alongside step 4, place another non-stick pan on low heat. Remove the koftas from the refrigerator and place them on it. Pour 2 tbsp. water into the pan. Cover and cook the meat balls in their own steam on low heat for 8 minutes. After 8 minutes, turn the balls over and cook covered on low heat for another 8 minutes.

Step 6:     After the koftas are done transfer them to the gravy, mix lightly and simmer uncovered for 5 to 6 minutes. Check for salt and add if required. Later switch off the heat, wait for 5 minutes and then add the milk cream and stir it in. (be careful not to break the koftas while stirring) Garnish with corriander leaves.