Wednesday, 16 March 2016

Methiwale Keema Kofta Curry - Fenugreek Mutton Mince Ball Curry

Methiwale Keema Kofta Curry 
Fenugreek Mutton Mince Ball Curry


Ingredients for the Kofta
500 grams Mutton Keema
1 cup Fenugreek Leaves chopped 
3 tbsp Coriander Leaves chopped
1 Onion chopped 
1 tsp Garlic powder or fresh Garlic chopped 
Juice of 1/2 Lime
Salt to taste 
1 tsp Garam Masala powder 
1 tsp Cumin powder 
1 Egg 
Oil for Shallow Frying 

Method 
Mix all the above ingredients except oil in a mixing bowl. Mix all the ingredients very well for 5 minutes till the fat releases and binds all the ingredients together. Make equal lime size portions of the mutton mince. Make round balls and keep it in the refrigerator for 30 minutes. Take a pan, add oil for shallow frying. Fry the meat balls till brown in colour and keep it aside. 

For the Curry
Ingredients 
1 Onion coarsely ground 
1 tbsp of Ginger, Garlic and Chilli paste
2 Bay Leaves
1/2 tsp Cumin seeds
Salt to taste
1/2 tsp Sugar 
1/2 tsp Turmeric powder
1 tsp Chilli powder 
1 tsp Cumin powder
1 tsp Coriander powder 
1 tsp Garam Masala powder 
1 cup Curd beaten
2 tbsp Ghee 
Few Coriander Leaves for Garnishing 

Method 
Take a pressure pan, add ghee, let it heat up. Add cumin seeds and bay leaves. Let it crackle. Add the onion, ginger, garlic and chilli paste. Sauté it till brown in colour. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder and the garam masala powder. Stir it, add 1/2 cup water and let the curry simmer for 10 minutes. Add the mutton minced balls, close the lid and give 2 whistles. Switch off the flame and wait till the pressure releases. Before serving garnish with coriander leaves.