Mutton kofta is a meat ball cuisine..

History of koftas

Kofta is a family of meatball or meatloaf dishes found in the Indian                      subcontinent, Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and/or onions. In the Indian subcontinent and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef, lamb, or mixture of the three. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops.

Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq, and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, and some parts of the Persian Gulf. 

     Preparation time : 26-30 minutes

     Cook time : Cooking Time 25-30 minutes

     Serve : 4

Kofta

• For koftas

• Mutton mince (keema) 500 grams

• Fresh coriander leaves chopped 3 tablespoons

• Green chillies chopped 4

• Cumin seeds 1/2 teaspoon

• Coriander powder 1/2 teaspoon

• Red chilli powder 1/2 teaspoon

• Turmeric powder 1/2 teaspoon

• Salt to taste

• Oil to deep fry

• For gravy

• Oil 5 tablespoons

• Onions chopped 3 medium

• Green chillies chopped 3

• Ginger-garlic paste 1 tablespoon

• Cloves 2

• Black cardamom 1

• Cumin seeds 1/2 teaspoon

• Fresh tomato puree 1 cup

• Red chilli powder 2 teaspoons

• Turmeric powder 1/4 teaspoon

• Coriander powder 2 teaspoon

• Salt to taste

• Fresh coriander leaves chopped 1 tablespoon

  Method

  Step 1

  To make the koftas squeeze the water from the mince. Add coriander leaves, green chillies, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt.

  Step 2

  Make small round portions and deep fry till golden brown in colour and set them aside. To make the gravy heat oil in a pan.

  Step 3

  Add onions, green chillies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in colour.

  Step 4

  Add fresh tomato puree, red chilli powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture.

  Step 5

  Add one cup of water and cook for two to three minutes. Add the koftas to the gravy and garnish with coriander leaves.

  Nutrition Info

  Calories : 2251

  Carbohydrates : 52.4

  Protein : 102.7

  Fat : 181