Köfte Recipe

About this recipe

Köfte, a delightful fusion of Turkish and Indian cuisine, combines tender spiced meatballs with a rich, aromatic tomato gravy. This dish is perfect for a comforting family dinner, blending bold flavors with a touch of Indian spices that will appeal to all taste buds.

Ingredients

• 100 g Coriander Leaves
• 250 g Mutton
• 500 g Onion
• 1 Kg Sarwarpanko Breadcrumbs
• medium Chilli Green Long
• 1 Kg Kissan Tomato Puree
• 250 ml Fresh Cream
• 200 ml Mustard Oil
• - Garlic Paste
• 300 g Ginger Paste
• 100 g Jeera Powder
• - Coriander Powder
• 30 g Smoked Paprika Powder
• 100 g Salt
• 20 g Turmeric Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms

Instructions

1. 1. In a mixing bowl, combine minced lamb, finely chopped onion, garlic paste, ginger paste, chopped cilantro, ground cumin, ground coriander, paprika, garam masala, salt, and breadcrumbs. Mix until well combined.
2. 2. Form the mixture into small, round meatballs, about 2 inches in diameter. Set them aside on a plate.
3. 3. Heat 2 tablespoons of oil in a large skillet over medium heat. Fry the meatballs in batches until they are browned on all sides but not fully cooked. Remove and set aside.
4. 4. In the same skillet, add 1 tablespoon of oil and sauté finely chopped onion until golden brown. Add garlic paste, ginger paste, and green chilies, and cook for 2 minutes.
5. 5. Add ground cumin, ground coriander, turmeric powder, paprika, and garam masala to the skillet. Stir for 1 minute to toast the spices.
6. 6. Pour in the tomato purée and cook for 5 minutes, stirring occasionally. Add water to adjust the consistency of the gravy.
7. 7. Add the partially cooked meatballs to the gravy. Cover and simmer over low heat for 10 minutes, or until the meatballs are fully cooked and the flavors are well combined.
8. 8. Stir in fresh cream and garnish with chopped cilantro. Serve hot with naan, rice, or parathas.