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Tender mutton meatballs simmered in a fiery, vibrant red Rajasthani curry. This smoky and aromatic dish gets its signature heat and color from Mathania chilies, creating a truly royal dining experience.
For 4 servings
Prepare the Chili Paste
Form and Fry the Koftas
This recipe goes great with these complete meals
Tender mutton meatballs simmered in a fiery, vibrant red Rajasthani curry. This smoky and aromatic dish gets its signature heat and color from Mathania chilies, creating a truly royal dining experience.
This rajasthani recipe takes 80 minutes to prepare and yields 4 servings. At 1038.92 calories per serving with 37.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Cook the Masala and Simmer the Curry
Smoke the Curry (Optional Dhungar Method)
Garnish and Serve
Replace mutton keema with chicken keema for a lighter version. Reduce the final simmering time to 10-12 minutes as chicken cooks faster.
To reduce the heat, use only Kashmiri chilies, which are mild and primarily used for color. You can also deseed the chilies before making the paste.
Add parboiled potato chunks to the gravy along with the koftas to make the dish more substantial.
For a richer, less traditional version, you can stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Red meat like mutton is rich in heme iron, a form of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
The spices used in this curry, such as garlic, turmeric, and cloves, contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Mathania chilies are specific to Rajasthan and provide the signature color and heat. If you can't find them, a good substitute is a combination of 6-7 dried Kashmiri red chilies (for vibrant color) and 2-3 regular hot dried red chilies (for heat).
Curd often curdles or splits when added to a very hot mixture or if it's not whisked properly. To prevent this, always turn off the heat, let the pan cool for a minute, and stir continuously while slowly adding the well-whisked curd.
Yes, you can prepare and fry the koftas a day in advance. Store them in an airtight container in the refrigerator. Add them to the freshly prepared hot gravy and simmer as directed.
This dish is a good source of protein and iron from the mutton. However, it is also rich in fats due to the use of ghee, oil, and red meat, making it a dish best enjoyed in moderation as part of a balanced diet.
A single serving of Laal Maas Kofta Curry is estimated to contain approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil and ghee used.
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