Share
If you are a lover of spicy, robust delicacies, Indian cuisine will never disappoint. A non-vegetarian, especially the one who is fond of noshing upon greasy curries full of aromatic spices and succulent meat chunks may ove Indian cuisine for its vibrant delicacies. From lip-smacking chicken curry, spicy Laal Maas to Rogan josh or koftes, one bite is enough to get hooked. Mutton Kofte is one such delicious non-vegetarian treat from the Indian cuisine that I can personally devour in no time. And anyone who has had the opportunity to sample the one my mother cooks, will testify how heavenly it is. My love for koftes began with my mother’s specialty, and I have till date not been able to tell the exact reason why they taste so good. Mutton kofte is a popular curry with minced meat balls tossed in a flavourful gravy. It is said that the mutton kofte were brought to India by the Mughals, and they much like a lot of Mughlai food also have Persian roots. But it was in the Kayastha kitchen, that it got a unique makeover.
If you happen to be a mutton lover, these koftes should be on your list. Sadly though, you won’t find it at too many restaurants as a popular delicacy. They happen to be one of the best kept secrets of Kayastha homes and is made on special occasions. With a mix of select spices roasted together with onion, ginger and garlic, this fiery gravy with bite-sized keema balls tossed into it is a dish you can cook at home with perfection, that of course, comes with time and perseverance. Best savoured with special sweet bread called Baqarkhani, there are certain tips and tricks you need to keep in mind to cook the perfect mutton kofte at home.
1. The mutton you buy should be very finely minced and of preferable from the Parda or Raat part of the meat.
2. Eggs and besan are two most important ingredients in making the mutton balls. Make sure to mix and combine them well with the keema, so the balls don’t break when you put them in the gravy to cook.
3. The roasted besan that is added to the keema should be half-roasted. This is because after the keema balls are made, they are added to the gravy, which is cooked for a long time. To avoid overcooked/burnt flavour, always half-cook the besan at first.
4. The ratio of mutton and eggs should be 1: 3. So, if you are cooking 1 kg keema, always add 3 eggs to it and nothing less. Eggs should never fall less or else the keema balls tend to break.
5. When the curry is 90% done, turn off the flame and kofte tend to keep cooking after that when left undisturbed.
