Mutton Kofta Recipe or Keema kofta are red meat balls similar to nargisi kofta made out of mutton pieces or meat and is a delicious snack kofta recipe which are round deep fried meat balls.
Related Mutton Recipes:
I decided to flood my blog with lots and lots of wonderful meat recipes and all the meat recipes are very special which can be made during occasions or festivals.
Every meat recipe on my blog is unique and very traditional. Most of the mutton recipes are Hyderabadi and mutton kofta recipe is also one among them.
Mutton kofta or keema kofta tastes wonderful when eaten hot hot and there is a crispy texture outside and very soft from inside. The koftas tend to get harder if not done in the right way.
The mutton kofta here is a very soft and spicy and made out of fresh red meat. It is a wonderful snack recipe and irresistible.
I am sure one cannot resist making this dish again and again after you try it once. The ingredients required to make this kofta are basic and common and something that are available at home.
The meatballs here are deep fried which actually bring out the real taste of the mutton koftas. The koftas have to be handled carefully as they tend to break while deep frying...
Deep frying the koftas bring out the delicious flavor and they can be eaten plain without any side dish required.
I would love to post as many meat recipes as possible on my blog but it is very important to buy a good quality meat to get real good taste out of it. Most of my recipes are hyderabadi and this one surely is a hyderabadi mutton kofta.
These koftas can be made in various ways and there are many variations into making this kofta recipe. Here I would be sharing the details on How to make koftas which are simply flavorful with aromatic spices into it and these go best along with hyderabadi dal or spinach dal.
Below are the recipe details on how to make mutton kofta recipe:
Mutton Kofta Recipe, Meatballs Recipe
- 750 gms boneless meat/mutton pieces
- 2 tablespoon oil
- salt to taste
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder haldi powder
- 1 tablespoon full ginger garlic paste
- 1 cinnamon stick dalchini
- 2-3 cardamoms elaichi
- 1-2 cloves loung
- 1 teaspoon black pepper corn powder kali mirch powder
- 2 tablespoon mint leaves
- 2 tablespoon coriander leaves
- 2-3 slit green chillies
- 1 cup water
- ½ teaspoon garam masala powder
- oil for deep frying
- Firstly wash the mutton pieces very well.
- Take a pressure cooker, add the mutton pieces into it(put aside 3-4 raw mutton pieces for later use).
- Add salt, red chilli powder, turmeric powder, ginger garlic paste, oil and mix well.
- Cook the mixture for for about 5 minutes or until roasted well.
- Add cinnamon stick, cardamoms, cloves, mint leaves, coriander leaves, green chillies and mix well.
- Add Black pepper corn powder, garam masala powder and mix well.
- Add little water and pressure cook until mutton gets tender.
- If there is any water remaining, cook the mixture until water gets absorbed with the lid uncovered.
- Allow the mixture to cool down completely.
- In a blender add the cooked mutton mixture, also add raw mutton pieces into the blender which were kept aside and blend the whole mixture.
- Take small portions of the mutton paste, apply oil to your hands and make round balls out of it.
- Make the balls very smooth by rotating them well with both the palms.
- In a wok, add oil for deep frying and heat it.
- Drop the mutton balls very carefully into the oil one by one.
- Fry the meatballs until they turn reddish to golden brown color on all the sides.
- Take them out and place them on a tissue paper.
- Continue the same procedure for rest of the mutton paste.
- Serve them hot with chutney dips or plain.
2.Adding 1-2 raw meat pieces while blending gives the soft texture inside the meatballs.
3.There should not be any water content remaining in the mutton while blending the mutton as the balls cannot be formed well.
4.Before blending absorb the water content by cooking the mutton with lid uncovered.
5.These deep fried meatballs can be stored in the refigerator for about 2 days.