Experience the ultimate comfort food with these velvet-textured mutton meatballs simmered in a rich, aromatic yogurt-based gravy. This traditional recipe ensures juicy koftas that never break, paired with a sophisticated spice profile.
Prep Time⏱ 40m
Cook Time🔥 45m
Calories🥗 520
Servings👥 5 People
How to Make It
1
1. In a large bowl, mix the mutton mince with chopped onions, chickpea powder, ginger-garlic paste, poppy seed paste, and dry spices. Knead well for 5 minutes to ensure a smooth texture.
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2. Grease your palms with oil and shape the mixture into small, smooth round balls (koftas). Set them aside.
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3. Heat oil in a wide pot and add bay leaves and cardamoms. Stir in the onion paste and sauté until golden.
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4. Add coriander powder, turmeric, red chili powder, and salt. Add a splash of water and roast the spices (bhuna) until the oil separates.
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5. Reduce heat and whisk in the yogurt. Stir continuously to prevent curdling.
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6. Carefully place the raw koftas into the gravy one by one. Do not use a spoon to stir; instead, hold the pot by the handles and gently swirl it to coat the meatballs.
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7. Cover and cook on low-medium heat for 20-25 minutes until the meatballs are cooked through and the gravy reaches your desired consistency. Garnish with fresh coriander and serve with hot Naan.