MUTTON KOFTA CURRY RECIPE | MEATBALL CURRY | KOFTA CURRY BY SPICE EATS скачать в хорошем качестве

MUTTON KOFTA CURRY RECIPE | MEATBALL CURRY | KOFTA CURRY BY SPICE EATS

Mutton Kofta Curry Recipe | Meatball Curry | Kofta Curry | Mutton Meatballs | Mutton Meatball Curry Mutton Kofta Curry | Mutton Meatballs in Gravy | Mutton Kofta Gravy Recipe | Mutton Kofta Recipe Mutton Meatball Recipe | Kofta curry | Meatball curry Ingredients for Mutton Kofta Curry: Minced Meat (Mutton Keema)- 250 gms (Makes around 12-13 koftas/meatballs) For Koftas/Meatballs : Minced Meat- 250 gms Salt- 1/2 tsp Pepper Powder- 1/2 tsp Onion chopped- 2 tbsp Green Chillies chopped- 2 Garlic, sliced- 3 cloves (1 tsp) Coriander Leaves, chopped- 2 tbsp Breadcrumbs- 1/2 cup (US cup measure) Whisked Egg- 1 small egg Red Chilli Flakes- 1 tsp Oil- 1 tbsp For the Gravy: Whole Spices: Green Cardamom- 3 Cloves- 3 Cinnamon- 2 Bay Leaf- 2 Fried Onion Paste: Fried Onions- 2 medium (120 gms onion) Curd/Yogurt- 2 tbsp Spice Powders: Turmeric Powder- 1/4 tsp Red Chilli Powder- 1 tsp Coriander Powder- 2 tsp Cumin Powder- 1 tsp Garam Masala Powder- 1/2 tsp Other Ingredients: Ginger Garlic Paste- 2 tsp Cashew Paste- 6 cashews Tomato Purée- 4 tbsp Salt for seasoning- 1/2 tsp Oil- 3 tbsp Coriander leaves chopped, for garnish-2 tbsp Preparation: Take a grinder/mixer, add the minced meat and all ingredients for the koftas other than breadcrumbs, whisked egg and red chilli flakes. Now grind everything into a smooth mixture. Remove to a bowl and then add the breadcrumbs, whisked egg and red chilli flakes. Mix well with a spatula and knead with hand. Now, grease your palm and take out small portions to form the meatballs/koftas. Roll it in your palms to make smooth & round in shape. Arrange them side by side on a plate and keep in freezer for around 30 mins. For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt. Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste. You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée. Chop coriander leaves for garnish and set aside. Process: Take a pan and heat oil for shallow frying the meatballs(koftas). Add the meatballs side by side to not crowd the pan and fry them for 6-7 mins on medium heat (reduce to low heat few times) till uniformly brown. Fry in batches. For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins. Now add the brown onion paste, mix and fry on low heat for 2 mins. Add the tomato purée, mix and fry on low heat for another 2 mins. Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates. Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates. Add the fried koftas(meatballs), mix and cover & cook on low heat for 10 mins. Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked. Garnish with chopped coriander leaves. #muttonkoftacurry #muttonmeatballcurry #muttonmeatballs #muttonkofta #meatballsrecipe #koftacurry #spiceeats #spiceeatsrecipes #spiceeatsmutton