Mutton kofta is a type of meatball that is usually made with ground lamb or goat. It’s a delicious and hearty dish that is perfect for winter. In this blog, we will guide you step-by-step on how to make mutton kofta curry. We’ll also provide tips on what to serve it with. So if you’re ready to try something new, read on for the ultimate guide to mutton kofta curry.
Origins Of Mutton Kofta Curry
Mutton kofta curry is a popular Indian dish made of minced meatballs cooked in gravy. The dish is believed to have originated in the Mughal era, during the reign of Emperor Akbar. The word ‘kofta’ is derived from the Persian word ‘kuftan’, meaning ‘to beat or pound’. This suggests that the dish was originally made by pounding the meat into a paste before shaping it into balls. The addition of spices and herbs would have given the koftas their distinct flavour, making them a beloved part of Mughlai cuisine. Over time, this dish has been adopted by different regions and cultures, each putting its own spin on it. Today, mutton kofta curry is enjoyed by people all over the world.
Keeping up with the theme of the blog, this curry recipe will have an Anglo-Indian spin to it. Inspired by early Dutch settlers, this recipe uses perfectly ground Goat Keema that is fresh and fat-trimmed. Balls are formed with the keema and then simmered in a deep brown, spice-infused and flavorful curry.
Why choose Licious goat mince/keema?
Mutton dishes are a delicacy in this country and require great culinary skills to cook them to perfection. But the most important factor is the quality of the meat itself. Licious goat mine/keema is the epitome of quality. This delicately textured goat meat is boneless and finely ground and perfect for a variety of dishes such as kebabs, dumplings, meatballs, and in this case, koftas. As it is already ground so well, it saves an enormous amount of time when you are cooking. Simply get it out of the pack, season it, and get cooking. It is so hygienic that we recommend using it straight out of the pack for maximum flavour. Now, let’s move on to the actual recipe.