Shepu Bhaji- Dill and lentil vegetable
Cinnamon Biscuits and why the same food tastes different in every country

Mutton Kofta Curry

Mutton-Kofta-done We had our family cooking meet again recently and cousin Mohini demonstrated her delicious mutton kofta curry. It is a delight to watch her cook. She is very unhurried and organised without being too fussy in her measurements of spices and other ingredients.
The best feature of this curry is that we didnt have to stand and watch over it. Once the koftas were formed it was left to simmer till cooked while we caught up on the news and gossip. Needless to say it was absolutely yummy with chapathis and rice at lunch.We really enjoyed the fruits of our own labour.

2 1/2 tbs oil
2 medium onions, chopped fine
1/2 kg mutton mince/ kheema
12 cloves garlic / lasun
1" piece of ginger/ adrak
1 cup green coriander/ hara dhaniya, chopped
2 tbsp thick yogurt/ dahi ( Remove water by hanging the dahi for awhile in muslin)
1 tbsp water
1 " cinnamon/ dalchini
6 green cardamom/ elaichi
4 tbsp tomato puree
2 tsps salt
1/2 tsp turmeric/ haldi
3 tsp cumin/ jeera powder
1/2 tsp chilli /lal mirchi powder
1 tsp garam masala
3 cups water


Dry roast onions

Dry roast the onions for about 10 minutes till light golden.


Grind into a masala with the garlic, ginger and half the coriander. 

Remove excess water from the mince by taking a handful at a time and squeezing it.


Mix the kheema and 1/2 a cup of the chopped coriander , 2 tsp cumin powder and 1 tsp salt.Add the dahi to the kheema.


Fry the ground masala on a low flame. Add 1 tablespoon of water and fry well. Add the cinnamon and cardamom and continue to fry till the oil begins to seperate from the paste.


Add the tomato puree and fry.


Now add haldi, the rest of the jeera powder, chilli powder, salt and the garam masala. Fry some more and then add the water. Bring to a boil.Stir well. 

While the curry is coming to the boil make lemon sized balls from the kheema and drop gently into the boiling curry.Do not stir with a spoon after adding the balls. Add the rest of the green coriander reserving some for the garnish.


Reduce the fire so that the curry simmers. Do not cover. Cook for another 1 1/4  hour till the curry reduces by at least half.

Serve hot with rice or chapathis.