Mutton Kofta Curry

 Mutton Kofta Curry

Serves 4

Ingredients:

400gm minced mutton

2 medium onion - chopped

8 cloves of garlic - finely chopped

1 tbsp ginger paste

2 tomatoes - finely chopped

10 whole cashew nuts

2 tsp poppy seeds

1/2 tsp cumin seeds powder

1/2 tsp coriander seeds powder

1 tsp homemade garam masala powder

1 tsp cumin seeds

3 green cardamoms

3 cloves

1 inch piece of cinnamon stick

salt

1/4 cup of heavy cream

1 tsp turmeric powder

1 tsp red chilli powder

1 bay leaf

2 dry red chillies

2 tbsp green / hung yogurt - whisked until smooth

1 cup of ghee / preferred cooking oil

A handful of chopped coriander leaves

Method:

Prepare the koftas:

In a frying pan heat 3 tbsp ghee and fry a handful of chopped onion until they turn golden brown.

Now add 1 tsp chopped garlic and fry until the raw garlic smell has gone.

In a bowl scrape all the fried onion and garlic. Add in the minced mutton. Add 1/2 tsp ginger paste, 1/2 tsp garam masala powder, salt and a few chopped coriander leaves.

Add 1 tbsp ghee and gently mix all the ingredients until nicely incorporated.

Cover the bowl with a cling film and leave it inside the refrigerator for at least 4 hours.

After 4 hours, make small balls with the spiced minced mutton with the help of your palm. Make them as smooth as possible, leaving no visible cracks. Keep them aside. 

Make a smooth paste of the poppy seeds and cashew nuts with as little water as you can use. 

In a sauce pan heat the rest of the ghee and add in the rest of the onions. Throw in the whole spices with bay leaf and dry red chilli. 

Sprinkle some salt and fry them until golden brown. 

Add the rest of the chopped garlic and ginger paste and cook for another minute.

Add the chopped tomatoes and cook until the tomatoes become all pulpy and the oil has started to ooze out from them.

Add the turmeric powder, red chilli powder, cumin seeds and coriander seeds powder.

Sauté for a minute to cook the spices and then add 2-3 cups of water. 

Add the whisked yogurt. Mix with a spatula and simmer covering the saucepan for 5 minutes.

After 5 minutes, open the lid and gently place the meatballs inside, not overlapping one another.

Cover again and cook for another 10-12 minutes on low flame. 

Now add the cashew nuts and poppy seeds paste and cook for another 10-12 minutes.

Taste and adjust the seasoning.

Simmer until the gravy reaches your desired consistency. 

Stir and add the rest of the coriander leaves.

Serve warm with naan or chapati or pilau.