A popular recipe from the cuisine of Kashmiri Pandits, Kashmiri Mutton Koftas recipe has koftas sauteed in midly spices that simply melt on your tongue. The perfect recipe to cook during festivals like Eid or make this meatball recipe as a side dish for a dinner party with friends and family. This is a delicious mutton kofta dish that will instantly give your taste buds a high!

Recipe Servings: 4
Prep Time: 
Cook Time: 
Total Cook Time: 

 

Ingredients

For the koftas:

  • 500 Gram Boneless lamb leg (double minced)
  • 5 Gram Kashmiri mirch
  • Few drops Heeng (soaked in water)
  • 5 Garam masala
  • 5 Gram Saunf powder
  • 5 Gram Saunth powder
  • 5 Gram Dhaniya powder
  • 20 Gram Yogurt
  • 15 Ml Mustard oil (pre-smoked)
  • To taste Salt

For the tadka:

  • 75 Ml Mustard oil
  • Few drops Heeng (soaked in water)
  • 2-3 Small Elaichi
  • 1 Large Elaichi
  • 2 Gram Jeera
  • 1 Star anise
  • 3 Gram Red chili powder
  • 175 Ml Water

Method To Make Kashmiri Mutton Koftas

  1. Mix all the ingredients of the koftas in the lamb mince, knead well and leave aside for 45 minutes.
  2. Heat mustard oil in a heavy bottom flat pan, until it smokes and cool it down slightly.
  3. Add all the spices, saute for a minute add water and let it cook on a low flame.
  4. Shape the koftas with hand, slightly cylindrical in shape and slide them in the tadka.
  5. Cook the koftas and rotate the pan to turn them, avoid usage of any slicers.
  6. Turn off the heat and cover the pan for 5 minutes.
  7. Serve hot koftas with steamed rice.

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