Mutton Kofta Mumtaji

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • For koftas :
  • 250 gms - lean meat finely sliced
  • 2 tbsp - besan
  • 1.5 tsp - turmeric powder
  • 2 tbsp - curd, thick and a little sour
  • 10 - eggs
  • 2 small onions
  • 1 tsp - garam masala
  • 1.5 tsp - chilli powder
  • 2 tea cups full water
  • For Mughlai Curry :
  • 2 medium sized onion
  • 1 tsp - turmeric
  • 1 tsp - garam masala
  • 1.5 tea cup - full milk or curd-water
  • 2 large tomatoes or raw mangoes grated
  • 1.5 long piece - ginger, grated
  • 3 tbsps - ghee
  • 1 medium sized capsicum
  • 2 tbsp - sweet pepper or broken-up coriander leaves or mint or other edible freshening herbs

How to Make Mutton Kofta Mumtaji

  • Kofta-Preparation :
  • Heat the water in a saucepan and put in the minced meat.
  • Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
  • Bring it to the boil, then turn the heat low and cook for 30 mins.
  • Now add besan flour and cook for another 15 mins.
  • When meat turns soft and dry, mash and knead it as much as possible.
  • Now beat one of the eggs in a bowl, and keep it near yourself.
  • Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
  • Hard-boil the remaining six eggs, cool and peel them.
  • To shape the Koftas :
  • Now take the well kneaded meat mixture, flatten it on your hand and place one of the hard boiled eggs inside it.
  • Wrap the mixture round the egg, using some if needed.
  • Shape rest of the koftas in the same way.
  • Now using a kadhai, heat ghee to nearly smoking point.
  • Dip each kofta in the beaten egg, then fry on medium heat until golden brown both sides.
  • Drain well and place in a shallow dish.
  • Curry Preparation:
  • Take a large fry pan and gently fry in the ghee or chopped onions, ginger and the sweet peppers or the peppers or the herbs for 3 mins.
  • Add turmeric, salt, chilli powder, garam masala, then add chopped tomatoes.
  • Mix and simmer for a while, then add milk-curd and the hot water.
  • Boil this gently for 3-4 mins, then remove from heat.
  • Carefully cut each kofta in half, and pour some gravy on it before serving.
  • Serve it hot garnished with fried pista, almonds and silver foil.