Mutton Kofta Achari

Ingredients For The Koftas

• • Keema/Mutton (minced) - 500 grams
• • Garlic paste - 2 teaspoons
• • Ginger (finely chopped) - 2 teaspoons
• • Hara dhania/Green coriander (finely chopped) - 2 tablespoons
• • Pudinas/Mint leaves (finely chopped) - 1 tablespoon
• • Salt - as required
• • Chilly powder - 1 teaspoon
• • Jeera/Cumin seeds (coarsely ground) - 1 teaspoon
• • Besan - 1 tablespoon

Ingredients For The Gravy

• • Sarsons/Mustard oil - 3 tablespoons
• • Onions (finely sliced) - 2
• • Red chillies (prepare: broken into 2-3 pieces each) - 5
• • Laungs/Cloves - 6
• • Bari elaichis/Black cardamoms - 3
• • Sarsons/Black mustard seeds - 1 teaspoon
• • Saunfs/Fennel seeds - 1 teaspoon
• • Hings/Asafoetidas (prepare: dissolved in water) - a pinch
• • Red chilly powder - 1 teaspoon
• • Jeera/Cumin seeds - 1 teaspoon
• • Kalonjis/Onion seeds - 1 tablespoon
• • Gurs/Jaggery (prepare: dissolved in a little warm water) - 2 tablespoons
• • Ginger (finely shredded) - 3 tablespoons
• • Garlic (finely chopped) - 2 tablespoons
• • Vinegar - 1 teaspoon

Method

• 1. Mix together all ingredients for the koftas.
• 2. Shape mixture into round koftas.
• 3. Boil 2 glasses of water, add koftas and boil for 15 minutes.
• 4. Remove with a slotted spoon and keep aside.
• 5. For the gravy, heat sarson oil and fry onion until golden.
• 6. Add red chillies, laung, bari elaichi, sarson and saunf.
• 7. Fry until the sarson crackles.
• 8. Add hing, ginger and garlic. Fry for 2-3 minutes. Add kalonji and jeera.
• 9. Continue to fry over medium flame. Add the gur and vinegar.
• 10. Add koftas, leave to simmer for 15-20 minutes, stirring occasionally.
• 11. Serve hot with chapatis or naans.