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Tender mutton meatballs simmered in a rich, aromatic Mughlai-style gravy. This decadent curry, flavored with cashews and fragrant spices, is perfect for a special dinner or celebration.
For 4 servings
Prepare the Koftas
Fry the Koftas
Start the Gravy
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Tender mutton meatballs simmered in a rich, aromatic Mughlai-style gravy. This decadent curry, flavored with cashews and fragrant spices, is perfect for a special dinner or celebration.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 696.3 calories per serving with 27.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Build the Gravy
Simmer and Finish
Replace mutton keema with chicken keema for a lighter version. Cooking time for the koftas may be slightly less.
Make vegetarian koftas using grated paneer, boiled potatoes, or lauki (bottle gourd) mixed with spices and besan.
For a more decadent, restaurant-style finish, stir in 2-3 tablespoons of fresh cream at the end after turning off the heat.
Substitute the cashews with an equal amount of melon seeds (magaz) or 2 tablespoons of poppy seeds (khus khus), soaked and ground to a paste.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The combination of protein from mutton, healthy fats from ghee and cashews, and carbohydrates provides a balanced source of energy to keep you fueled.
The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
A single serving of Mutton Kofta Curry contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of oil used.
This dish is a great source of protein and iron from the mutton. However, it is also high in calories and saturated fat due to the use of red meat and ghee. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
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.
Gravy usually curdles when yogurt is added to a very hot base or not stirred continuously. To prevent this, always lower the heat to a minimum before adding the whisked yogurt and stir constantly until it is fully incorporated into the masala.
Absolutely. For a healthier alternative, arrange the koftas on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 15-20 minutes, or until browned and cooked through. Baked koftas will be slightly firmer than fried ones.
This rich curry pairs beautifully with Indian breads like Naan, Tandoori Roti, or Sheermal. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.