Meat Kofta Curry

This is a variation of the traditional Parsi Curry Rice. Instead of meat we will add kofta’s in the curry.

For the Kofta’s

Makes 15-20 kofta’s

Ingredients:

500 gms mutton/chicken mince (kheema)

2-3 potatoes, boiled and mashed

2 tbsp ginger garlic paste

3-4 green chilies, finely chopped

2-3 tsp chopped mint leaves

3-4 tsp meat/mutton/chicken/kabab masala

2 tsp red chilli powder

2 tsp haldi

2 tsp dhana jeeru powder

Chopped coriander

Salt

2 beaten eggs, add salt to the eggs.

Rawa for coating

Method:

Wash the kheema and squeeze out as much water as possible (if there is water content then we may not be able to bind the cutlets).

Now add the chopped chilies, chopped coriander, mint leaves, ginger garlic paste, meat/mutton/chicken/kabab masala, salt and red chili powder and mix well.

Now make balls and roll nicely in rawa and dip in beaten egg.

Now heat oil in non-stick cookware and slowly add the cutlets to the hot oil.

Fry till golden brown on both sides.

For the Curry:

You can refer to the Traditional Parsi Curry here. Don’t add the mutton/chicken. Just add the fried koftas in the curry and let it soak for about 20-30 mins before serving.