A traditional Mughalai recipe, mutton kofta is a delicious blend of Kofta balls made from minced meat, egg, channa powder and coriander leaves, cooked in a sea of yogurt and a myriad of spices.

Ingredients:

  • 1/2 Kg mutton (finely minced)
  • 1 egg
  • 2 Tbsp chana - roasted, ground & sieved
  • 2 tsp coriander - chopped
  • 1 Tbsp poppy seeds - soaked in water
  • 15-20 garlic pods
  • 1 1/2 inch piece of ginger
  • 4 onions , sliced
  • 4 tomatoes (skinned & pureed)
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • to taste Salt
  • 1 1/2 cups yoghurt - whipped
  • 1 cup oil
  • Water
  • 2 black cardamoms
  • 1 tsp whole pepper
  • 5-6 cloves
  • 5 green cardamoms
  • 2 bay leaves
  • 1 inch cinnamon stick

Method:

  • 1.Grind the garlic, ginger and the poppy seeds together. Keep aside.
  • 2.Heat oil in a pan and add the onions to it.
  • 3.Fry till they turn brown in color.
  • 4.Add a little water to it and stir.
  • 5.In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
  • 6.In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
  • 7.Add the coriander powder, turmeric powder and salt. Mix well.
  • 8.Add the chopped tomatoes and stir.
  • 9.In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
  • 10.Grease hands with little oil and make small koftas and keep aside.
  • 11.Add them to the onion mixture.
  • 12.Strain the water from the whole spices and add to the koftas.
  • 13.Bring it to a boil. Cook for about five minutes and then add yogurt.
  • 14.Reduce the heat and cook for about 45 minutes.
  • 15.Serve hot.

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