Mutton Kofta Recipe- Authentic Dal & Mutton Kofta Curry

Last Updated on 2 months by Neha Deshmukh

Mutton Kofta Recipe – Authentic Dal & Mutton Kofta Curry

Hey everyone! If you’re anything like me, you absolutely love a good, hearty curry. And let me tell you, this Mutton Kofta recipe is something special. It’s a dish my grandmother used to make, and the aroma alone instantly transports me back to her kitchen. It’s a little bit of work, yes, but the explosion of flavors is SO worth it. Trust me on this one!

Why You’ll Love This Recipe

This isn’t just any mutton curry. We’re talking tender, melt-in-your-mouth mutton koftas simmered in a rich, flavorful gravy. The koftas themselves are made with a unique blend of chana dal and mutton, giving them a fantastic texture and taste. It’s a truly comforting and satisfying meal, perfect for a weekend feast or a special occasion. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious Mutton Kofta Curry:

• 1/2 cup Chana dal (split chickpeas) – about 100g
• 2 cups raw boneless mutton pieces – about 300g (for the kofta mixture)
• 3 raw mutton pieces – about 450g (for pressure cooking)
• 1 whole onion
• 1 whole green chili
• 1 tbsp garam masala
• 2 tbsp red chili powder
• 1/2 tbsp turmeric powder
• 3 tbsp dry coconut powder
• 1 tbsp ginger-garlic paste
• 3-4 sprigs fresh coriander leaves
• 5-6 fresh mint leaves
• To taste salt
• As needed oil (for frying)
• 1 cup thick curd (yogurt)
• 1 whole green chili (slit)
• 2 cardamom pods
• 2 whole cloves
• 1 inch piece cinnamon stick
• 1 whole tomato

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Chana Dal: This is key for binding the koftas and adding a lovely nutty flavor. Don’t skip it!
• Mutton: I prefer using shoulder or leg cuts for the best flavor and tenderness. You want a good amount of fat for richness.
• Spice Blends: Feel free to adjust the red chili powder to your liking. Some regions in India use Kashmiri chili powder for a vibrant color and milder heat.
• Fresh Herbs: Seriously, don’t skimp on the coriander and mint! They add a brightness that really lifts the whole dish. Roughly chop them – no need to be precise.
• Coconut Powder: This adds a subtle sweetness and helps create a beautifully textured kofta.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for at least 30 minutes. This helps it cook faster and become nice and soft.
2. Now, in a pressure cooker, combine the soaked chana dal, 2 cups of mutton, garam masala, red chili powder, turmeric powder, coconut powder, green chili, ginger-garlic paste, chopped onion, and enough water to cover everything. Pressure cook until the mutton and dal are super tender – usually around 6-8 whistles. Let it cool completely.
3. While that’s cooling, let’s start the gravy. Heat some oil in a pan over medium heat. Add the cardamom pods, cloves, and cinnamon stick. Fry for a few seconds until fragrant.
4. Add the chopped tomato and cook until it softens and breaks down. Stir in the curd mixture and simmer until the gravy thickens slightly. Set this beautiful gravy aside.
5. Once the dal-mutton mixture is cool, it’s time to grind it! Add the cooled mixture, the remaining raw mutton pieces, a pinch of salt, coriander, and mint leaves to a grinder and blend into a smooth paste.
6. Shape the mixture into small, round koftas. Don’t worry if they’re not perfect – rustic is charming!
7. Heat oil in a pan for deep-frying. Carefully drop the koftas into the hot oil and fry until they’re golden brown and crispy. Drain them on paper towels to remove excess oil.
8. Finally, add the fried koftas to the gravy. Simmer for 5-10 minutes to let the flavors meld together. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they get crispy all around.
• If the kofta mixture is too wet, add a tablespoon of gram flour (besan) to help bind it.
• Taste the gravy and adjust the seasoning as needed.

Variations

• My Family’s Secret: My aunt always adds a pinch of fennel seeds to the kofta mixture for a subtle anise flavor. It’s delicious!
• Spicier Version: If you like things hot, add a finely chopped green chili to the gravy.
• Simpler Gravy: For a quicker version, you can use store-bought tomato puree instead of fresh tomatoes.

Vegan Adaptation

Believe it or not, you can make a fantastic vegan version of this! Simply replace the mutton with equal amounts of mixed vegetables like potatoes, carrots, and peas. Use plant-based yogurt for the gravy.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to 1 tsp.
• Medium: Use the recipe as written.
• Hot: Add an extra 1 tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations (Eid, Diwali – regional variations)

This dish is popular during Eid in many Indian households. Some families add a touch of rose water to the gravy for a fragrant twist. During Diwali, it’s often served as part of a larger festive spread.

Serving Suggestions

Mutton Kofta Curry is amazing with:

• Steaming hot basmati rice
• Fluffy naan bread
• Warm roti
• A cooling side of raita (yogurt dip)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their crispness, but they’ll still be delicious!

FAQs

(1) What cut of mutton is best for Mutton Kofta?

Shoulder or leg cuts are ideal. They have enough fat to keep the koftas tender and flavorful.

(2) Can I make the koftas ahead of time? How should I store them?

Yes! You can make the koftas a day ahead. Store them in an airtight container in the refrigerator. Fry them just before serving.

(3) What is the role of coconut powder in this recipe? Can I omit it?

Coconut powder adds a subtle sweetness and helps bind the koftas. You can omit it, but the texture might be slightly different.

(4) How do I adjust the spice level to my preference?

Adjust the amount of red chili powder. Start with less and add more to taste.

(5) Can this recipe be made in an Instant Pot or slow cooker?

You can definitely use an Instant Pot for the pressure cooking step! Follow the manufacturer’s instructions for pressure cooking mutton. A slow cooker isn’t ideal for the koftas, as they won’t get crispy.

(6) What is the best way to prevent the koftas from falling apart during frying?

Make sure the kofta mixture isn’t too wet. Chill the koftas for about 30 minutes before frying. Fry them in batches and don’t overcrowd the pan.

Enjoy! I hope you love this Mutton Kofta recipe as much as my family does. Let me know in the comments how it turns out for you!