MUTTON KEEMA KOFTA CURRY (korma)

Today i would like to share with you a hyderabadi receipe, Keema kofta Curry , that i learnt it from my mom. This is one of the delicious curry of mince meat (keema)blended with spices and herbs, which are made in to small balls and deep fried. Then these balls are simmered in a rich korma gravy. This is sure to try dish.

In this dish you can skip deep frying of the balls and instead just boil the koftas in water, drain and directly use it in the curry. This way you can cut calories without deep frying.

Ingredients:

For Koftas (meat balls):

Mutton mince - 1 lb

Onions - 1 small, finely chopped.

Ginger-Garlic paste - 1 tsp

Green chillies - 2 ( or more according to your spicyness)

Salt - required

Turmeric - pinch

Coriander leaves - finely chopped 1 tbsp

Mint leaves - finely chopped 1 tbsp

For the sauce:

Onions - 1 medium size, chopped or sliced

Tomatoes - 1 medium, chopped

Ginger Garlic - 1 tsp

Cashews - 1 tbsp

Coconut powder - 2 tbsp

Poppy seeds(khus-khus) - 2tbsp

Turmeric - 1/2 tsp

Green chillies - 2-3 slit

Chilli powder - 1 tsp

Coriander powder - 1tsp

Garam masala - 1/2 tsp

Coriander leaves - 1/4 cup, finely chopped

Mint leaves - 2tbsp, finely chopped

Curd - 3tsp

Whole garam masala (Elaichi, cloves, cinnamom, shajeera and bayleaf)

Method:

For the koftas-

Clean the keema . Add all the ingredients for kofta, mix properly and make in to small lemon sized balls. Deep fry these balls or as i said can also be boiled in water and drain and keep aside.

For the Sauce-

Heat some oil in a pan, add chopped onions, saute for few minutes then add ginger garlic paste fry until the raw smell is gone, add chopped tomatoes, turmeric, chilli powder, coriander powder, cashews, salt. Saute these for 2-3 min and remove from the pan, let cool. Then blend this mixture to a fine paste.

Heat a pan, add 1tsp oil, to this add whole garam masala, add the blended paste, chopped coriander and mint leaves,slit green chillies, curd and mix properly, also add the meat balls. Add some water and let boil until the raw smell is gone and oil oozes out. Check for the salt. Sprinkle garam masala and coriander leaves and simmer for 2 more minutes. Serve hot with chapatis or rice.