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Mutton kofta curry recipe Pakistani

Mutton Kofta Curry Recipe Pakistani

Tender and soft mutton kofta curry recipe Pakistani style is best to serve at family dinner with naan or rice. It's a shallow fried ground meat balls simmer in a masala curry. Locally it's called kofta salan.
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Course: Main Course
Cuisine: Indian, Pakistani
Keyword: kofta curry recipe, mutton kofta, Pakistani kofta recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Persons
Author: Hinz

Ingredients

Meat Ball Ingredients

  • 600 g Mutton mince Keema
  • 1 tablespoon Ginger Garlic Paste
  • ½ teaspoon Salt
  • 1 teaspoon Red chili powder
  • 1 tablespoon Roasted Gram Flour Besan
  • 1 teaspoon Coriander Powder – 1 Tsp Dhania
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Brown Onion (Birista)
  • 1 Green chili
  • 1 tablespoon Mint/Coriander Chopped)
  • 1 Egg Beaten

Kofta Curry Ingredients

  • Whole Garam Masala:
  • Green Cardamom 8, Cinnamon (1 stick), Black Peppers (20), Cloves (8), Cumin (1 Tsp)
  • 1 tablespoon Ginger Garlic Onion Paste
  • ½ teaspoon Salt
  • 1 teaspoon Red chili powder – 1 Tsp
  • 1 teaspoon Dhania Powder – 1 Tsp
  • 1 teaspoon Garam masala powder – 1 Tsp
  • 1 teaspoon Turmeric Powder – 1 Tsp
  • 1 tablespoon Brown Onion Crushed
  • 300 ml Water – 300 ml Approx. 2.5 glasses
  • 1 cup Yogurt – 1 Cup

Instructions

Preparation of Meatballs (Marination)

  • In a chopper add Mince, salt, ginger garlic paste, red chili powder, turmeric powder, toasted besan, garam masala powder, dhania (coriander) powder (toast the coriander for better result), green chilies and mint.
  • Chop the ingredients properly.
  • Take out from the bowl and mix well by adding ½ beaten egg.
  • Now make a small meatball (kofta).
  • In a pan, fry the meatballs kofta on high heat. As the meatballs skin color change, take it out and place in a platter.

Preparation of Kofta Curry

  • In a pan, add oil and heat it up.
  • Now add ginger garlic and onion paste and fry it.
  • Add whole garam masala and fry it for 1 minute.
  • Now add spices, red chili, turmeric and coriander powder and fry the gravy to fully done the spices to form a masala.
  • Add yogurt and cook it for about 5 minutes.
  • Also, add crushed brown onion to make a thick gravy.
  • Add water and cook it for 2 minutes.
  • Now place the meatball (koftay) in a pan and sprinkle garam masala over it.
  • Cover the pan and cook for 25 minutes on low flame.
  • After 25 minutes, “kofta salan” is ready to serve.

Video

Notes

  • Use 100% ground meat with some fat addition. 
  • If you are rinsing the meat then make sure to squeeze water before adding spice in meat. 
  • Add little oil in kofta mixture and give it a good mix. 
  • Apply oil/water on hand to make crackless, smooth meatballs (kofta).
  • Always shallow fry on high heat and evenly fry from all sides.
  • Don't fry for a long time otherwise the meatballs will be hard. 
  • Simmer meatballs on slow heat so they can cook from inside. 
  • After simmering, gently run spoon in curry otherwise the meatballs might break.