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Mutton Kofta Recipe, Meatballs Recipe

Meatballs made out of mutton and deep fried...
4.5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Snacks
Cuisine Hyderabadi
Servings 7 -8
Calories 550 kcal


  • 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.


1.The koftas are crispy when eaten hot and lose the crispy texture after they cool down.
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.


Nutrition Facts
Mutton Kofta Recipe, Meatballs Recipe
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.