🧆 Mutton kofta curry

Name: Mutton kofta curry
Total time: 60 min
Yield: 4
Cuisine: India · North India and Pakistan
Ingredients: 600 g minced mutton; 1 small onion, grated, plus 2 onions sliced for the gravy; 2 tomatoes, puréed; 120 g plain yogurt, whisked; 1 tbsp grated ginger and 4 garlic cloves; 2 tsp garam masala; 1 tsp chilli powder, ½ tsp turmeric; 2 tbsp oil; Salt and fresh coriander

Origin: India · North India and Pakistan

555kcal

per serving · 300 g

185kcal

per 100 g

39 gProtein13 g / 100 g

38 gFat12.5 g / 100 g

16 gCarbs5.5 g / 100 g

Mutton kofta curry is made of spiced minced mutton shaped into meatballs and simmered in a thick gravy of browned onion, tomato, yogurt, ginger and garlic with garam masala. The koftas stay soft and juicy and absorb the sauce as they cook. It is served with rice or flatbread as a hearty main course in North Indian and Pakistani homes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb5.5 g carbs per 100 g

✓

High protein13 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: minced mutton

Not veganbecause of: minced mutton, yogurt

Contains dairybecause of: yogurt

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

minced muttononionyogurttomatogingergarlicgaram masalaoil

Recipe

4 servings60 min

Ingredients

600 g minced mutton
1 small onion, grated, plus 2 onions sliced for the gravy
2 tomatoes, puréed
120 g plain yogurt, whisked
1 tbsp grated ginger and 4 garlic cloves
2 tsp garam masala
1 tsp chilli powder, ½ tsp turmeric
2 tbsp oil
Salt and fresh coriander

Method

Mix the mince with grated onion, half the ginger and garlic, 1 tsp garam masala and salt; shape into 16 balls.
Brown the sliced onions in oil, add the remaining ginger and garlic.
Add turmeric, chilli and tomato purée and cook 8 minutes.
Lower the heat, stir in the yogurt, then add 300 ml water and bring to a simmer.
Slip in the koftas, cover and simmer 25 minutes without stirring too much.
Finish with garam masala and coriander.

How to make it lighter

Choose lean mince and let the koftas cook in the sauce rather than frying them first.
Skim the oil that rises to the top of the gravy.
Serve 4 koftas per person with a vegetable side instead of extra rice.

History

Kofta, from a Persian word for pounded meat, is found from the Balkans to South Asia. In the subcontinent the meatballs are typically cooked in a curry sauce, and mutton kofta curry is a familiar home and celebration dish across North India and Pakistan today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →