Kashmiri Style Rista Recipe - Mutton Kofta Curry
A dish that take a lot of time and effort to create.In this dish we have made use of minced mutton that is shaped into koftas and dunk in a thin spicy gravy. The caramelized onions imparts such nice aroma and flavour to the meat balls as well as in the gravy. Serve the Spicy kofta curry along with Kulcha and Jeera Rice
Kashmiri Style Rista Recipe -Mutton Kofta Curry is a recipe that a take a lot of efforts and time to create a wonderful dish. The meatballs are made from a finely minced mutton mixed along with pound spice mix and caramelized onions. It is then fried in oil till it is crispy and brown outside. The meatballs are cooked in a tomato and onion gravy. The gravy is simple and light but it will soak up the meatballs completely.
Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday.
If you are looking for more Kofta Recipes here are some :
- Lauki Kofta Recipe (Non Fried Doodhi Kofta)
- Malai Kofta Recipe (Non Fried)
- Paneer Kofta Curry Recipe (Non Fried)
10 M
60 M
70 M
4 Servings
Ingredients
-
For the Mutton Meatball
- 150 grams Mutton Kheema
- 1 Onion , sliced
- 1 Green Chilli
- 4 cloves Garlic
- 1 inch Ginger
- 1 Cardamom Powder (Elaichi)
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Fennel seeds (Saunf)
- Salt , to taste For the Curry
- 1 Onion , sliced
- 1 Tomato , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 3 cloves Garlic
- 1 inch Ginger
- 1 Green Chilli
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Kashmiri Style Rista Recipe - Mutton Kofta Curry
To begin making the Kashmiri Style Rista Recipe, saute sliced onions for the meatball. Fry till they turn brown and keep it aside in a bowl.
In a mixer add green chillies, garlic, ginger, cardamom seeds, cloves, cinnamon and fennel seeds and grind first to a coarse mixture.
Later add kheema and grind to form a smoother paste of the kheema, add this ground kheema mixture into the sautéed onions, sprinkle salt and mix well.
Shape them into a medium sized balls and keep it aside. Heat a kuzhi Paniyaram Pan with oil, add meatballs in each cavity and cook evenly till it turns lightly brown.
To make the curry, grind garlic, ginger, cumin seeds, tomatoes, green chilli to a smooth paste.
Heat a kadai with oil, add onions and saute till they turn light brown. Add tomato mixture and saute till the raw smell goes away.
Add salt, red chilli powder and turmeric powder cook for about 10 minutes. Add water and allow it to boil.
Add cooked meatballs into the curry and simmer for 15 minutes. Let the meatball soak up some of the gravy and serve hot.
Serve the Kashmiri Style Rista Recipe along with Kulcha, jeera pulao to enjoy the dish as a complete meal for your Sunday.
