Flavorful Kashmiri Mutton Kofta: A Step-by-Step Recipe
40 minutes
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About Flavorful Kashmiri Mutton Kofta: A Step-by-Step Recipe
Imagine sinking your teeth into tender, aromatic Kashmiri Mutton Kofta, bursting with the warm spices of fennel, ginger, and cinnamon. These flavorful meatballs, simmered in a rich and savory gravy, are the perfect centerpiece for a truly special meal.This authentic recipe transforms simple minced mutton into an unforgettable culinary experience. Easy to follow, it guides you through each step, from crafting the perfect kofta to creating the luscious, aromatic sauce.Prepare to be transported to the heart of Kashmir with every bite!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Mutton Kofta
- 250 gm Mutton minced
- 1 Egg large
- 2 tbsp Gram Flour besan
- 1 tbsp Turmeric paste or 1/2 tsp turmeric powder
- 1 tbsp Ginger paste
- 1 tsp Garlic paste
- 2 tbsp Onion paste
- 1 tsp Peppercorns black, crushed
- 1 tsp Fennel Seeds crushed
- Salt to taste
For the Gravy
- 2 tbsp Oil
- 2 Bay Leaves
- 1 tbsp Tomato-Chili Paste
- 1 tsp Ginger dry, powder
- 1 tsp Kashmiri Chili Powder red
- 1/2 tsp Cinnamon ground
- 1 tbsp Clarified Butter
Instructions
- In a large bowl, combine the minced mutton, egg, gram flour, turmeric paste, ginger paste, garlic paste, onion paste, crushed black peppercorns, crushed fennel seeds, and salt. Mix thoroughly until all ingredients are well combined.
- Shape the mutton mixture into small, round koftas (meatballs).
- Bring a pot of salted water to a boil. Gently drop the koftas into the boiling water and cook until they float to the surface, indicating they are cooked through. This helps firm up the koftas before they are added to the gravy.
- Heat the oil in a separate pot or pan over medium heat. Add the bay leaves and sauté for a few seconds until fragrant.
- Add the turmeric paste, ginger paste, onion paste, garlic paste, and tomato-chili paste to the pot. Sauté for a few minutes until the mixture is fragrant and the raw smell of the pastes disappears.
- Add a little water to the pot and stir well to combine. Bring the mixture to a simmer.
- Gently add the cooked mutton koftas to the simmering gravy. Cook for 5 minutes, allowing the koftas to absorb the flavors of the sauce.
- Add the ground cinnamon and dry ginger powder to the gravy. Stir gently to combine.
- In a small separate pan, heat the desi ghee over low heat. Add the Kashmiri red chili powder and stir quickly. Immediately remove from heat to prevent burning. This creates a flavorful chili-infused ghee.
- Pour the chili-infused ghee over the mutton kofta and gravy. Serve hot with steamed rice, chapati, paratha, or naan.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time depending on the thickness of the chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you prefer a creamier sauce, add a splash of heavy cream or milk at the end of cooking.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 159kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 101mgSodium: 41mgPotassium: 157mgFiber: 2gSugar: 2gVitamin A: 163IUVitamin C: 6mgCalcium: 35mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
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I’m thrilled to try this recipe!
This looks so good! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.