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.
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!
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!
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)
- Mix together all the ingredients under mutton koftas and form into small lemon sized balls.
- 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.
- In the meanwhile, grind together onions, green chilies, and cashews into a fine paste.
- 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.
- 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.
- Mix in the fresh coriander and switch off the flame. Top with ginger juliennes and chopped coriander and serve hot.