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mutton kofta kabab recipe | How to make shami mutton dry kofta kebab recipe

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. 

Course Appetizer, Main Course, Snack
Cuisine Andhra, Indian, Mediterranean, turkish
Keyword dry kofta kebab recipe, dry mutton kofta kebab recipe, kofta kabab recipe, mutton kofta kabab recipe, mutton kofta kebab recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients

Ingredients for dry mutton kofta kebab recipe

For blending:

  • 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

For boiling:

  • Water - 1 cup

For frying:

  • Oil - 1 cup

Instructions

Procedure for dry mutton kofta kebab recipe:

Blending:

  1. In a blender add 300g of cleaned boneless mutton pieces.
  2. Add 1 teaspoon of salt, one diced onion and a handful of coriander leaves.
  3. Also, add 1 1/2 tablespoons of ginger and garlic paste.
  4. Add 1 tablespoon of red chilli powder, 1/4 teaspoon of turmeric, and a cup of Bengal gram roasted.
  5. Add 2 green chillies and 1 diced tomato.
  6. Blend smooth and transfer into a bowl.
  7. Take a small portion of the mutton mixture roll, and press slightly press to shape the kofta.

Boiling:

  1. Place the koftas on a wide kadai.
  2. Place the distance between them.
  3. Pour a cup of water from the sides of the kadai.
  4. Cover, boil and dry completely.

Frying:

  1. Heat a cup of oil in a kadai over a medium flame.
  2. Place the koftas in batches.
  3. Make sure there is a distance between each kabab.
  4. Flip and fry on both sides until they turn golden brown colour.
  5. Take it onto a serving plate.

  6. Serve the kofta kebabs as a side dish or appetizer or with rice, pita bread, and your favourite dipping sauces.

Recipe Notes

    • 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.