Fragrant Mutton Kofta Curry Recipe

About this recipe

Tender mutton meatballs simmered in a rich, spiced tomato-based curry, perfect for pairing with steamed basmati rice or naan.

Ingredients

• NaN Halal British Sheep, Mutton Trotters - (Paya)
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 100 g Wijaya Coriander Seeds 100G
• - Cofresh Whole Green Chilli 350g
• NaN Fresh Coriander Bunch
• 250G Tilda Wild Rice
• 100 G Trs Ground Cumin Jeera Powder
• 400 g Trs Turmeric Powder 400G
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Finely chop the onion, garlic, ginger, green chili, and coriander leaves.
2. 2. In a bowl, mix minced mutton with half the chopped coriander, half the ground spices, and a pinch of salt.
3. 3. Shape the mutton mixture into small meatballs and set aside.
4. 4. Heat oil in a pan and sauté the chopped onion until golden brown.
5. 5. Add garlic, ginger, and green chili to the pan, cooking until aromatic.
6. 6. Stir in the ground spices and turmeric, letting them toast for 30 seconds.
7. 7. Add chopped tomatoes and cook until they break down into a thick paste.
8. 8. Pour water into the pan and bring the mixture to a simmer.
9. 9. Gently place the mutton koftas into the curry and cover the pan.
10. 10. Cook for 15 minutes, turning the koftas gently halfway through.
11. 11. Sprinkle garam masala and the remaining coriander leaves over the curry.
12. 12. Simmer for another 5 minutes to allow flavors to meld together.
13. 13. Adjust salt to taste and remove from heat.
14. 14. Serve hot with steamed basmati rice or flatbread.