Dry mutton kofta kebab is a delicious and easy-to-make snack or appetizer made with ground meat and a blend of aromatic spices. The mixture is shaped into small meatballs slightly pressed to shape a kebab, boiled in a wide kadai, and fried. The word “kofta” originates from the Persian word “kūfta,” which means “to grind” or “to mash.” Traditionally, kofta kebabs are made with lamb or mutton. The step-by-step procedure with a detailed video recipe.
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Today, kofta kebabs have become a beloved dish worldwide, appreciated for their succulent texture and delicious flavours. Whether enjoyed on their own as a snack or as part of a larger meal, kofta kebabs continue to be cherished in various culinary traditions. Kofta kebabs are used to make sandwiches or wraps. They are often served with yoghurt sauce, mint chutney, or tahini sauce for dipping. Enjoy the flavorful dry kofta kebabs! They are perfect for parties or gatherings and can be served with a variety of chutneys or sauces. No matter how you serve them, these dry mutton kofta kebabs are sure to be a hit!
10 quick Mutton recipes:
- Mutton Fry
- Mutton bones curry/mutton bone soup
- Mutton curry
- Mutton Biryani/tahari
- Keema Matar
- Meatball kofta/mutton kofta
- Mutton liver curry.
- Haleem/mutton keema haleem
- tilly fry
- mutton liver fry/kaleji fry
In South Asia, particularly in countries like India, Pakistan, and Bangladesh, kofta kebabs are often made with ground meat such as lamb, and chicken, mixed with a combination of spices, onions, garlic, and ginger. Over time, kofta kebabs became a staple dish in the Middle East, Central Asia, and the Indian subcontinent. The container adapted to the local flavours and ingredients, resulting in different variations and preparations. Enjoy the flavorful and juicy mutton kofta kebabs!
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Another way to make the kofta kebab more creative is to serve it with different dipping sauces. For example, you could try serving them with mint yoghurt sauce, tomato chutney, or tamarind sauce.!
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Tips for a perfect kofta kebab recipe:
- Prefer boneless mutton.
- Blend smooth a little bit coarsely which is easy to shape.
- Do not overcrowd the kadai.
- Do not pour the water directly upon the kofta.
- Cook the koftas for 2-3 minutes, or until they turn grey.
- Make sure to dry the water completely on the koftas.
- Be careful not to overcrowd the skillet when frying the kebabs, as this will lower the temperature of the oil and make it soggy.
- Fry the kebabs in batches until golden brown and cooked through.
Mutton kofta kebab recipe video:
Mutton kofta kebab recipe card:
Dry mutton kofta kebab is a delicious and easy-to-make snack or appetizer made with ground meat and a blend of aromatic spices. The mixture is shaped into small meatballs slightly pressed to shape a kebab, boiled in a wide kadai, and fried.
- Boneless mutton pieces gosh – 300 g
- Salt namak – 1 teaspoon
- Diced onion – 1
- Coriander leaves dhaniya – a handful(approx 1/4 cup)
- Ginger and garlic paste – 1 1/2 tablespoon
- Red chilli powder mirchi – 1 tablespoon
- Turmeric haldi – 1/4 teaspoon
- Bengal gram roasted chana – 1 cup
- Green chillies hari mirch – 2
- Diced tomato – 1
- Water – 1 cup
- Oil – 1 cup
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In a blender add 300g of cleaned boneless mutton pieces.
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Add 1 teaspoon of salt, one diced onion and a handful of coriander leaves.
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Also, add 1 1/2 tablespoons of ginger and garlic paste.
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Add 1 tablespoon of red chilli powder, 1/4 teaspoon of turmeric, and a cup of Bengal gram roasted.
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Add 2 green chillies and 1 diced tomato.
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Blend smooth and transfer into a bowl.
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Take a small portion of the mutton mixture roll, and press slightly press to shape the kofta.
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Place the koftas on a wide kadai.
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Place the distance between them.
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Pour a cup of water from the sides of the kadai.
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Cover, boil and dry completely.
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Heat a cup of oil in a kadai over a medium flame.
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Place the koftas in batches.
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Make sure there is a distance between each kabab.
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Flip and fry on both sides until they turn golden brown colour.
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Take it onto a serving plate.
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Serve the kofta kebabs as a side dish or appetizer or with rice, pita bread, and your favourite dipping sauces.
-
- Blend smooth a little bit coarsely which is easy to shape.
-
- Do not overcrowd the kadai.
-
- Do not pour the water directly upon the kofta.
-
- Cook the koftas for 2-3 minutes, or until they turn grey.
-
- Make sure to dry the water completely on the koftas.
-
- Be careful not to overcrowd the skillet when frying the kebabs, as this will lower the temperature of the oil and make it soggy.
-
- Fry the kebabs in batches until golden brown and cooked through.
Step-by-step procedure for mutton kofta kebab recipe:
Blending:
In a blender add 300g of cleaned boneless mutton pieces.
Add 1 teaspoon of salt, one diced onion and a handful of coriander leaves.
Also, add 1 1/2 tablespoons of ginger and garlic paste.
Add 1 tablespoon of red chilli powder, 1/4 teaspoon of turmeric, and a cup of Bengal gram roasted.
Add 2 green chillies and 1 diced tomato.
Blend smooth and transfer into a bowl.
Take a small portion of the mutton mixture roll, and press slightly press to shape the kofta.
Boiling:
Place the koftas on a wide kadai.
Place the distance between them.
Pour a cup of water from the sides of the kadai.
Cover, boil and dry completely.
Frying:
Heat a cup of oil in a kadai over a medium flame.
Place the koftas in batches.
Make sure there is a distance between each kabab.
Flip and fry on both sides until they turn golden brown colour.
Remove from the skillet and drain on paper towels or tissue to remove any excess oil.
Take it onto a serving plate.
Serve the koftas hot with your favourite chutney or sauce.
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