kashmirimuttonkofta

A popular recipe from the cuisine of Kashmiri Pandits, the koftas are midly spices and simply melt on your tongue.

Time: 30 minutes

Ingredients I

  • Mutton Keema (minced meat) – 1 kg
  • Ghee/Mustard oil – 1 tbsp
  • Dry ginger powder – 1 tsp
  • Saunf – 1 tsp
  • Red chilli powder – 1 tsp
  • Asafoetida – 1 tsp
  • Yogurt – 1 tbsp
  • Garam masala powder – 1 tsp
  • Oil for greasing hands
  • Salt – 1 tsp

Ingredients II

  • Mustard oil – 1/2 cup
  • Cloves – 3
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 tsp
  • Chilli powder – 1/2 to 1 tsp
  • Turmeric powder – 1 tsp
  • Yogurt – 1/2 cup
  • Sugar – 1 tsp
  • Dry ginger powder – 1 tsp
  • Saunf – 2 tsp
  • Garam masala powder – 1 tsp
  • Ghee – 1 tbsp
  • Salt – 1 tsp

Method:

  • Mix together and knead all the ingredients mentioned in Ingredients I (from mutton keema to salt). Divide into 30 to 40 equal portions. After greasing the right hand palm,
  • shape each ball into a kofta which should be about 3 inch long and cylindrical in shape and round at the ends.
  • Take a deep kadai. Heat the oil on the kadai to smoking point. Add cloves, cumin seeds and asafoetida as mentioned in Ingredients II. Reduce the heat. Add chilli powder,
  • turmeric powder and 1/4 cup of water. Keep stirring till oil begins to separate.
  •  Add half a cup of well beaten yogurt and continue stirring till the yogurt blends into the gravy. Now add half a litre of water, ginger powder, aniseed powder and salt. Stir
  • and mix well. Place all the koftas, one by one, gently in the vessel and continue to cook on low heat for 15 minutes to half an hour, till most of the water disappears and the
  • gravy thickens and oil begins to separate again. Add ghee and the garam masala powder and mix by holding the kadai with a pair of tongs or cloth and start swirling it
  • around.
  •  Machh/Kashmiri Mutton Kofta is ready.