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Main Course

Kheema Kofta Curry

A deeply satisfying kheema kofta curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

600 g Mutton or lamb — minced
2 nos Onion medium
2 tbsp Coriander powder
1/2 tsp Yellow powder
2 nos Tomato
Salt, to taste
Oil, to taste
4 nos Green chillies
100 g Coriander leaves
3 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
2 nos Cinnamon sticks (Karugapatta)
1/2 tsp Peppercorns

Preparation

Step 1
Get mutton mince, wash and drain out water completely.
Step 2
Make sure it is minced well and set aside.
Step 3
Marinate this mince with finely chopped onions, green chillies, coriander leaves and ginger/garlic paste little, yellow powder, little lime juice, a little ground garam masala and salt.
Step 4
Leave this mixture aside for about 20 minutes.
Step 5
Grind all the green masala ingredients in a blender and add 100 gm of water to ensure the mixture is a thick paste.
Step 6
In the meantime, fry onions till they become golden brown in oil.
Step 7
Add the blended green masala and fry it with the onions.
Step 8
Add the finely chopped tomato to this mixture and fry for about 3 minutes.
Step 9
Add 3 cups of water and salt to taste.
Step 10
Let this masala boil nicely.
Step 11
When the mixture is boiling, make small balls of the mutton mixture (about 3 - 4 cms in diameter) and add to the mixture.
Step 12
Make sure the balls do not touch each other.
Step 13
Cook this on low heat for about 30 minutes or till the meat is cooked.
Step 14
Garnish with finely chopped coriander.
Step 15
Bon appetite.!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kheema Kofta Curry

A deeply satisfying kheema kofta curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

600 g Mutton or lamb — minced
2 nos Onion medium
2 tbsp Coriander powder
1/2 tsp Yellow powder
2 nos Tomato
Salt, to taste
Oil, to taste
4 nos Green chillies
100 g Coriander leaves
3 nos Cloves (Grambu)
4 nos Cardamom (Elakka)
2 nos Cinnamon sticks (Karugapatta)
1/2 tsp Peppercorns

Preparation

Step 1
Get mutton mince, wash and drain out water completely.
Step 2
Make sure it is minced well and set aside.
Step 3
Marinate this mince with finely chopped onions, green chillies, coriander leaves and ginger/garlic paste little, yellow powder, little lime juice, a little ground garam masala and salt.
Step 4
Leave this mixture aside for about 20 minutes.
Step 5
Grind all the green masala ingredients in a blender and add 100 gm of water to ensure the mixture is a thick paste.
Step 6
In the meantime, fry onions till they become golden brown in oil.
Step 7
Add the blended green masala and fry it with the onions.
Step 8
Add the finely chopped tomato to this mixture and fry for about 3 minutes.
Step 9
Add 3 cups of water and salt to taste.
Step 10
Let this masala boil nicely.
Step 11
When the mixture is boiling, make small balls of the mutton mixture (about 3 - 4 cms in diameter) and add to the mixture.
Step 12
Make sure the balls do not touch each other.
Step 13
Cook this on low heat for about 30 minutes or till the meat is cooked.
Step 14
Garnish with finely chopped coriander.
Step 15
Bon appetite.!

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.