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!
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 ½ 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.