K & I took mum out to the supermarket. Mum does not venture out much till either my bro or I come by. She likes staying indoors. Totally opposite to my bro & I.
She always complained when we were kids that we never let the sunrays waste away.. 😉 We were always out playing or getting dirty in the mud. So, when we were checking out the meat section in Auchan, I noticed a few packets of mutton kofta’s. I instantly picked it up & put it in our shopping cart. Mum does not experiment much with non-veg in different forms like – sausages, ham, bacon, meatballs, etc. Mutton has been on my mind even though I cooked the mutton chilli masala last week.
My aunt who lives in Erode makes lovely Sindhi style kheema curry, I haven’t visited her yet (This reminds me that I should soon :)). This dish a bit on the dry side. A perfect accompaniment with some Indian breads.
You can even savour it as a starter. Does not have much of a gravy so can be a good idea for a picnic or for a dry lunch box.
The saffron adds a lovely flavour to the kofta’s & since you add the onions once the tomatoes cook & turn to pulp, you get bits of caramelised onions to bite into. The cardamom added also adds a nice aroma with its flavours.
This recipe is another one of my own, 😉 I masterminded it. The stock that you add helps make the meatballs juicy as they absorb it. Do not prepare this dish if you do not have coriander to garnish. It is a must, as it adds both colour & its lovely flavour.
Ingredients:(Serves 2-3) Preparation Time – 45 mins
To make kofta’s from scratch:
Minced mutton – 250 gms
Green chillis – 2-3, finely chopped
Garlic – 2-3 cloves, minced or made into paste
Coriander – 2 sprigs, finely chopped
Pepper – 1/2 tbsp, freshly ground
Saffron – 4-5 strands, soaked in about 10 ml milk
Salt – 1/2 tsp
Else use ready meatballs from the market as I did 🙂
Mutton meatballs – 250 gms, I used store-bought, ready meatballs; You can buy minced mutton/kheema & make your own meatballs
Cloves – 3-4
Garam Masala – 3/4 -1 tsp
Peppercorns – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric powder – a pinch
Garlic – 2-3 cloves, bruised
Tomato – 1 large, finely chopped
Coriander powder – 1 tsp
cardamom – seeds from 1/2 a clove
Mutton stock – 300 ml, if you don’t have mutton stock then use chicken stock
Coriander leaves – 2-3 sprigs, finely chopped
Cooking oil – 1 tbsp
salt to taste
Making your own kofta’s:
If you are preparing the kofta’s from start then, in a mixing bowl, mix all the ingredients mentioned for the kofta’s in a mixing bowl.
Grease your palms with some oil & then make small balls the size of medium-sized gooseberry. Don’t make them too large. You should be able to make 12-14 kofte from the mixture. Now let them chill in the fridge for an hour or two, so that they get firm.
Tip: If you plan to prepare this for dinner make the kofta’s in the afternoon & chill them till eve before you are ready to start.
Heat oil a deep bottom non-stick fry pan. When the oil heats up throw in the cloves, set heat to medium. After a minute add the garlic & a minute later, add chopped tomatoes & fry.
When the tomatoes start sticking to the bottom of the fry pan, add a large spoon of the stock. Add the turmeric, coriander, red chilli powder. Mix well.
Keep adding the stock as & when the fry pan dries up, since we do not wish to burn the tomatoes or the spice powders added. When the stock is halfway used up, add the meatballs. Simmer.
Add some more stock, pepper & the garam masala powder. Mix well so that the spices & the tomato puree envelop the meatballs. After about 5 minutes move the meatballs to a side as shown & add the chopped onions.
Let the onions turn translucent. Once they do mix the onions with the meatballs. Let the meatballs cook for another 20 minutes in simmer till all the stock is used up. When the oil begins to separate out, the dish is ready.
To check if the meatballs are cooked through, take one out & check the center. If you see pink meat still in the centre, they need some more time to be done. If you like the meatballs a little caramelised then cook them further.
Garnish with the chopped coriander before serving.
Serve as is as a starter or as a side for chapatis’ or other Indian breads.
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