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Easy One Pot Mutton (Lamb) Kofta Curry garnished with coriander and ginger and served alongside rice.

Easy One Pot Mutton (Lamb) Kofta Curry

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!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Portions
Calories 453kcal
Author Richa


For the Mutton Koftas

  • 300 grams Mutton or Lamb Mince
  • 5 cloves Garlic minced
  • ½ inch Ginger grated
  • ½ Onion finely chopped
  • ¼ cup Rice cooked
  • ¼ 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

  • 4 tablespoon 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
  • ¾ cup Tomato Puree
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Chili Powder Red
  • ¼ cup Coriander fresh, chopped
  • Salt to taste
  • 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 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.


Calories: 453kcal | Carbohydrates: 24g | Protein: 15g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 834mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg