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Mutton Kofta Curry

Mutton Kofta Curry

This is a tasty meat balls in gravy dish,prepared with the easily available ingredients at home the aroma of this dish is simply superb and tempting..

Ingredients for Koftas(Meat Balls)

Mutton Mince/Boneless mutton – 500 gms

Onion – 1 med roughly chopped

Green chilli – 1 chopped


Cloves – 5

Cinnamon 2 ” pc

Cardamom – 3

To prepare Koftas

First powder the spices using mortar and pestle and keep aside.

I used mince,so just wash the mince well two times and squeeze all the water away and place in a mixing bowl.

Grind the onion and green chilli in a mixer and add to the mince,add half of the spice powder also.Keep the remaining spice powder for later use.

Mix the mince well by adding salt and make small balls (koftas),as shown.

Prepared Koftas

Now place a skillet and add 4 cups of water and a tsp of oil and bring to boil.When water starts boiling gently add the koftas to the skillet and roll after 2 mins to turn them and cover cook 10 mins on med heat.

Remove the koftas and keep,save the broth for later use.

For Gravy you need

Oil  – 5-6 tsps

W.G.M – Cardamom-3,Cloves-3,Cinnamon-1” pc,Bay leaf – 1

Onion – 1 large finely chopped

Green chilli – 2 slit

Tomatoes – 2 med chop,microwave 1 min on high and make puree

Fresh coconut – 1/2 cup grated

Cashew nuts – 8-10 wash and add little water and microwave 2 mins on high

Ginger garlic paste – 1 tbsp heaped

Yoghurt – 1 cup

Fresh coriander – a handful chopped

Salt as per taste

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Clove,cinnamon and cardamom powder – saved while making koftas.


Prepare tomato puree,Grind the microwaved cashews and fresh coconut and make a paste,and prepare fresh ginger garlic paste.

Ginger garlic paste,Cashew and fresh coconut paste and Tomato puree

The boiled koftas look like this.

Boiled koftas

 To start the process

Place a heavy bottom kadai or pan on heat and add oil,as it gets hot drop the W.G.M and stir a min,add the chopped onions,green chillies and saute till onion turns transluscent.

Now add the ginger garlic paste and fry well,reduce heat to low and add red chiili,turmeric and coriander powders stir well.

Then add the cashew-coconut paste and stir 3-5 mins till oil seperates,add tomato puree and stir cook increase the heat and continue stiring 4-5 mins.

Then lower the heat and add whisked yoghurt and stir continuosly or it will curdle and ruin the dish stir till it becomes almost thick a ,now add the koftas,salt and broth saved after boiling koftas and remaining clove,cinnamon,cardamom powder stir gently and simmer,add 1/2 cup water if needed and cover cook 6 mins,

Lastly sprinkle fresh coriander and turn of heat.

If you wish to get thick gravy curry keep for longer time and it appears this way.

Mutton Kofta curry in thick Gravy

Serve hot with rotis or chappatis.This is good with Rice too…


Mutton Gongura

Mutton Gongura

Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry,loved by all.Served at special occations  and even cooked as a home special,Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves).

First to prepare the Mutton Curry


Mutton – 500 gms with bone

Onion – 1 large finely chopped

Tomato – 1 large finely chopped

Curry leaves – few

Ginger garlic paste – 2 tsps heaped

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tbsps

Spice powder – (Cloves – 3,Cinnamon – 2″ pc,Cardamom – 2,Peppercorns – 6)


Wash and drain the mutton and keep.

Prepare the spice powder by using mortar and pestle as this is a small quantity,No need to roast just powder and keep.

Heat a pressure pan,add oil and fry the onions till light brown,then add the ginger garlic paste and fry well,Now add the mutton and stir till all the liquid evaporates.

And add the curry leaves,spice powder,redchili powder,Turmeric powder,Coriander powder and salt and fry 2 mins.

Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins.Turn off heat and keep.

To  prepare Gongura

Gongura (Sorrel Leaves) – 1 bunch

Methi (Fenugreek) leaves – a handful

Fresh coriander – a handful

Green chilies – 6-7

Onion – 1 large – chopped

Tomato – 1 med chopped

Turmeric – 1/6tsp

Salt – 1/4tsp

Water – 1/2 cup


Pick the leaves of gongura,methi and fresh coriander,Wash and drain well.

In a vessel place gongura,methi,onions,tomato,green chillies,turmeric,salt and water.Cover the vessel and cook till water evaporates  on med-low heat.

Now add the chopped fresh coriander and mash well or just pulse twice in the blender.

Add this gongura mixture to the cooked Mutton Curry and combine well.

Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour.

Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam)..See the Rice Specials  category in this blog.

Spice Flavoured Rice

Recipe for this rice  given in Rice specials.

Mutton Curry With Cashew and Methi Greens

Mutton Curry With Cashew and Methi Greens

Mutton – 1 Kg Leg meat cut into small pieces with bone
Onion – 3 med finely chopped
Whole garam masala Like
Bay leaf – 2
Cloves – 5
Cinnamon – 1 large piece
Cardamom green – 6
Black cardmom – 2
Ginger Garlic paste – 2 tbsps
Green chili – 10
Curry leaves – 2 sprigs
Cashew nuts – 20
Fresh methi leaves – 1 bunch whe and chopped
Yoghurt – 2 cups
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Salt – 2 tsp
Oil – 50 ml


1.Wash and add fresh water to cashews and microwave for 1 min on high and add 8 green chilis and grind to smooth paste and keep.
2. Heat the pan and add oil. let it get hot then add whole garam masala ingredients and give it a stir and add finely chopped onions,2 green chilis slit and fry till transperant.
3. Add ginger garlic paste and fry well,Now add the washed and drained mutton pieces and stir on high heat or the water comes out so continue stirring for 5-6 mins
4. At this point add turmeric and coriander powders and give it a nice stir again.
5.Now add the cashew green chili paste and salt ,fry few more mins atleast 4-5 mins oed to low heat.
6.Now add fresh yoghurt stir well on low heat continuosly carefully to avoid curdling and as it starts to boil stir few more mins and lastly add water, curry leaves and chopped methi leaves and cover cook on med heat till mutton is soft and done.

Adjust green chilis accorcing to your taste,and adding curry leaves at this stage gives it a very special aroma.

Serve hot with parathas or rotis or chapattis.

By Kezia Mary

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