Mutton Kofta Curry/ Chicken Kofta curry

After my last post many of my friends asked what did you have the Mishti Pulao with? some were even more conspicuous and asked directly if there is mutton curry to mop off the pulao? Well yes. There was a mutton curry but not the usual Bengali style runny jhol (soupy gravy) or rich Mutton Kasha. Rather an aromatic, slow cooked velvety yogurt based gravy nesting the most succulent and juicy meat balls. Yes, you guessed it right. Mutton Kofta curry it was, which I slow cooked over a period of an hour.

And while I am at it let me also share my recipe for Chicken Kofta curry. I cook them almost similarly but the cooking time varies. Before you decide and delve into the recipe here are a few pointers

While choosing the minced meat make sure its not skimped of all the fat. A little fat in the meat ensures juicy meatballs otherwise you will end up with chalky little balls tastes like..well chalk. Same goes for the Chicken mince. Choose the Keema made from the thai fillets not the breast.

And you can add cubed potatoes to this dish. I mean I have to as all of us love our share of alu cooked in meat gravy (not in picture though). You choose if you want to add potatoes and if you do then incraese the proportion of the spices a little bit, as the veggie will absorb a lot of taste and flavour.

The colour of my gravy owes it to Ratanjot or Alkanna Tinctoria. This imparts a nice colour to any gravy without making it hot.

Mutton/Chicken Kofta Curry

Ingredients:

Mutton/Chicken Mince: 500 gms

Onion: 4 medium (purple ones)

Ginger Paste: 1/2 tsp

Garlic Paste: 1 tsp

Tomato: 1 small

Yogurt: 1/3 cup

Coriander powder: 1/2 tsp

Turmeric powder: 1/3 tsp

Chilli Powder: 1 tsp

Oil: 5 tbsp (I used mix of white and Mustard oil)

Salt

Cloves: 4-5

Peppercorns:1/2 tsp (Grind to powder)

Cinnamon: 1/2"

Garam Masala Powder: 1/3 tsp

Ghee: 1/2 tsp

Method:

Mix the mince with salt and pepper powder. Keep aside.

Peel and finely chop the onions.

Heat 4 tbsp oil and add coarsely pounded clove and Cinnamon. Once they release the aroma add the onion. Sprinkle little salt on top and fry on medium till it turns golden (6-8 minutes). Add the ginger garlic paste and cook till the raw smell is gone and oil starts to appear on the sides. Sprinkle the coriander powder and turmeric powder and coo for another couple of minutes.

Chop the tomato and add. Cover and let it get soft. Mix and cook till oil starts to appear again. 

At this stage take out 1 tbsp of this masala/spice mix and add to the Minced meat.

Whip the yogurt till very smooth and add to the pan. Make sure the flame is kept low at this point. Gently stir the whole mixture till everything is mixed properly. Add 11/2 cups warm water to this. Mix, season and cover. Let it come to a boil while we can make the koftas.

Mix the spice with mince. Apply pressure while doing this to help the meat absorb taste and flavour. Make small lemon size balls from this. 

Heat the reserved one tbsp oil in a flat bottom frying pan (a non stick pan helps a lot) and gently place the meat balls in the pan. Place them in single layer. Fry for 3-4 minutes till the meat changes colour. Take them out and carefully add to the simmering gravy. Once the balls are fried add the remaining oil to the gravy. It is full of flavour do not let it get waste.

Check the seasoning and let it cook for 25-30 minutes or till the mutton is cooked.

Finish off with the garam masala powder and the ghee.

Keep covered till you serve.

Chicken Meatball

Make the meat mixture just like the mutton balls. Follow the same instruction but cook for 10-15 minutes till the chicken is cooked.

A Homemaker's Notes:

1. If you plan to add potatoes litghtly fry them in the same oil with a pinch of salt before starting the gravy. Add the pieces to the gravy when the meat balls are half cooked (say 10 minutes after adding the koftas).

2. You can use less spices to get a lighter gravy.

3. I sometimes skip the garam masala powder and add a few drops of meetha Itar.

4. You can also pressure cook the Mutton koftas before dunking them in the gravy. That will shorten the cooking time but slow cooking gives better result.