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June 14, 2016 Fast and Easy Dinners

Easy One Pot Mutton (Lamb) Kofta Curry

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Okay serious curry craving happening these days. Because Bangalore weather – so dreamy ❤️

I’m such a curry in a bowl kinda person – when you just pile some rice and curry into a bowl and then top it up with sliced onions, a squirt of lemon, chopped coriander. Guys I start looking forward to this kind of awesomeness the moment I get up. Which is weird, but complete excusable when you have some easy one pot mutton kofta curry sitting in the fridge from yesterday. That you CANNOT stop thinking about.

Think Indian food is difficult? This one pot mutton (lamb) kofta curry is super easy and made by forming spiced mutton keema (mince) into meatballs and simmering in a delicious gravy. A few simple ingredients is all it takes to make this easy curry in a hurry!

I’m not kidding when I say that this mutton kofta curry is EASY, like ready-without-any-fuss easy. Because it just all comes together and simmers and gets better as it simmers, while you are busy making some rice and naan to mop it all up.

This is definitely a weeknight curry for me, and not like some never ending Sunday project which takes hours to cook. Because curry in a hurry – that’s how we play this game!

Think Indian food is difficult? This one pot mutton (lamb) kofta curry is super easy and made by forming spiced mutton keema (mince) into meatballs and simmering in a delicious gravy. A few simple ingredients is all it takes to make this easy curry in a hurry!

Before we go any further and dive into more pictures, let’s just talk for a minute about these koftas which have a secret ingredient to make them super soft and fluffy. It’s the kind of thing we never think about adding, but is always lying around. You’ll never guess it – cooked rice. I always, always have some in the fridge because we just love our carbs so much. Just a handful gives these meatballs a major texture boost!

I think I read this tip in one of those magazines that you hate reading but can’t resist picking up at the salon.

I loved using my Cast Iron Pan to cook these meatballs because they brown just right. And I use the same pan to brown my masala paste. So pretty much one pan or pot, except whatever you need to use while forming the mutton koftas.

Think Indian food is difficult? This one pot mutton (lamb) kofta curry is super easy and made by forming spiced mutton keema (mince) into meatballs and simmering in a delicious gravy. A few simple ingredients is all it takes to make this easy curry in a hurry!

If you are a one pot meal fan and can’t resist kofta curry, follow my Indian Cuisine and One Pot Meals boards on Pinterest for some daily inspiration!

 

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Easy One Pot Mutton (Lamb) Kofta Curry


  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 -serving 1x
  • Category: main course
  • Cuisine: indian
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Description

Think Indian food is difficult? This one pot mutton (lamb) kofta curry is super easy and made by forming spiced mutton keema (mince) into meatballs and simmering in a delicious gravy. A few simple ingredients is all it takes to make this easy curry in a hurry!


Ingredients

For the Mutton Koftas

  • 300 grams Mutton (or Lamb Mince)
  • 5 cloves Garlic (, minced)
  • 1/2 inch Ginger (, grated)
  • 1/2 Onion (, finely chopped)
  • 1/4 cup Rice (cooked)
  • 1/4 cup Mint leaves (, chopped)
  • 1 teaspoon Cumin (or Jeera Powder)
  • 1 teaspoon Coriander (or Dhaniya Powder)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt

For the Curry

  • 1 + 3 tablespoons (Oil)
  • 1 teaspoon Fennel Seeds (or Saunf)
  • 1 teaspoon Ginger Garlic (Paste)
  • 2 Onions
  • 2 – 3 Green Chillies ((adjust according to your taste))
  • 6 half Cashewnuts (, soaked in water for an hour)
  • 3/4 cup Tomato (Puree)
  • 1 teaspoon Coriander (Powder)
  • 1/2 teaspoon Chili Powder (Red)
  • 1/4 cup Coriander (fresh , chopped)
  • to taste Salt
  • Ginger (Juliennes and chopped Coriander for topping)

Instructions

  1. Mix together all the ingredients under mutton koftas and form into small lemon sized balls.
  2. Heat a tablespoon of oil in a pan and slide the meatballs in, being careful not to overcrowd the pan. On a high flame, gently toss the meatballs in oil till they are golden and seared on all sides. You can cook the meatballs in two batches if required. Take them out on a plate and set aside.
  3. In the meanwhile, grind together onions, green chilies, and cashews into a fine paste.
  4. Heat remaining oil in the same pan and add fennel seeds. Stir for about 30 seconds and add ginger garlic paste and the onion paste. Cook this in the pan on medium high flame for about 10 minutes while stirring regularly till the paste is a light brown.
  5. Add tomato puree, coriander powder, chili powder and salt to the pan. Once again, cook this on medium high flame while stirring continuously this time, till you start seeing droplets of oil on the sides. Add the meatballs and 1/2 cup water to the pan and bring it to a simmer. Simmer for 5-10 minutes till the meatballs are cooked through.
  6. Mix in the fresh coriander and switch off the flame. Top with ginger juliennes and chopped coriander and serve hot.

Did you make this recipe?

Tag @my_foodstory on Instagram and hashtag it #myfoodstory

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Categories: Fast and Easy Dinners

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Reader Interactions

Comments

  1. Shumaila Chauhan says

    June 27, 2016 at 6:33 pm

    Cooked rice for softer koftas- what a genius tip. Definitely taking this into account the next time I make meatballs. Cast iron skillets require a little maintenance but they are the best!

    Reply
  2. Richa Gupta says

    June 16, 2016 at 2:44 am

    Thanks Meeta, I’m heading over to check out your recipe now 🙂

    Reply
  3. Meeta K says

    June 15, 2016 at 3:37 pm

    I think meatballs are popular the world over in every cuisine. I love a good kofta curry (have a recipe on my blog too) – such comfort food! Now you have me craving this too!

    Reply
  4. Richa Gupta says

    June 15, 2016 at 1:34 am

    Haha Take it easy chef – an early lunch is always a good idea!

    Reply
  5. Richa Gupta says

    June 15, 2016 at 1:34 am

    Hey Mansi, that’s a common problem with cast iron pans when they are new and not well seasoned. But the more I used my pan the better it got. Now, I do everything in it from frying eggs to making koftas to making pasta. I usually wash it with water or very little soap, wipe it and heat it, after which I add a thin layer of oil and wipe with a tissue.

    Reply
  6. mansi says

    June 14, 2016 at 4:32 pm

    I try using my lodge cast iron pan many a times. But im not sure if i am seasoning it right. Does food stick to your pan?

    Reply
  7. Shaheen Ali says

    June 14, 2016 at 9:55 am

    Love it !

    Reply
  8. The take it easy chef says

    June 14, 2016 at 6:41 am

    I am going to have an early lunch today! These pictures and recipe is making me hungry.

    Reply

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I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! Read More…

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About My Food Story

I’m Richa, the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

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