New Delhi: Chef Ranveer Brar has recently shared a recipe for Mutton Kofta Curry that will add flavour to your celebrations. These koftas can be eaten with roti, naan, or even rice. Here’s how you can make it.
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Ingredients
For mutton kofta:
- 600 gm – Mutton mince
- 2 tbsp – Cashew nut paste
- ¼ cup – Fried brown onions
- 1 tsp – Degi red chilli powder
- ½ tsp – Turmeric powder
- ½ tsp – Coriander powder
- Salt to taste
- 1 tbsp – Ginger-garlic-green chilli paste
- 2 tbsp – Roasted gram flour
- 1 fresh – White bread slice
- Oil for frying
For curd mixture:
- 1 cup – Curd
- ½ cup – Fried brown onions
- 1 tsp – Degi red chilli powder
- ½ tsp – Turmeric powder
- ½ tsp – Coriander powder
- ½ tbsp – Ginger-garlic-green chilli Paste
- 2 fresh – Green chillies – broken in half
- Few mint leaves
For curry:
- 2 tbsp – Oil
- ½ – Mace
- 8-10 – Black peppercorns
- 2 – Black cardamom
- 2-3 – Cloves
- 2 tbsp – Ghee
- 1 inch – Ginger (julienned)
- 1 fresh – Green chilli
- 2 cloves – Garlic (crushed)
- 1 medium – Onion (sliced)
- 2 tbsp – Desiccated coconut.
Method
For mutton kofta:
- In a bowl, add minced mutton, cashew nut paste, fried brown onion, degi red chilli powder, turmeric powder, coriander powder, salt, ginger-garlic-green chilli paste, roasted gram flour, white bread slice and mix everything together.
- Now grind this mixture into a fine paste using a grinder.
- Then make lemon sized balls from the mixture and deep fry in medium hot oil until browned from outside but raw from inside.
- Remove and keep aside for further use.
- For curd mixture:
- In a bowl, add curd, fried brown onion, degi red chilli powder, turmeric powder, coriander powder, ginger-garlic-green chilli paste, green chillies, mint leaves and mix everything properly and keep aside for further use.
For curry:
- In a kadhai, heat oil and add mace, black pepper cons, black cardamom, cloves, ghee and let them crackle.
- Now add ginger, green chilli, garlic, onion and saute until light brown then add desiccated coconut and sauté until nutty brown.
- Then add the curd mixture and continue cooking until the oil starts separating then add water and stir everything properly.
- Now place the fried mutton kofta then cover and cook for 10-12 minutes.
- Remove the kofta out and blend the curry using a hand blender then strain it properly through a strainer.
- Then add it back in the kadhai and add cashew nut paste, rose water, kewra water and stir it properly then add the kofta back in the curry then cover.
