Real Mutton Koftay - Special Original Koftay
About this recipe
If you're looking for a hearty and aromatic dish, these Real Mutton Koftay are a fantastic choice. Made with tender mutton mince and a blend of spices, these koftas are packed with flavor and perfect for any gathering or family meal.
This recipe features a rich gravy made from sautéed onions and tomatoes, creating a luscious base for the koftas to simmer in. Garnished with fresh coriander, this dish is both comforting and satisfying.
Ingredient notes
- Use mutton mince with an 80/20 fat ratio for the best flavor and texture.
- Bhunay chanay are roasted chickpeas that add a unique taste and texture to the koftas.
Tips from Kun Foods’s video
- Mix the kofta ingredients thoroughly to ensure even flavor distribution before shaping them into balls.
- Sauté the onions until golden brown to develop a rich flavor before adding the tomatoes and spices.
Good to know
- What type of meat is used for the koftas?
- The koftas are made with mutton mince.
- What can I use instead of bhunay chanay?
- The recipe does not specify a substitution for bhunay chanay.
- How do I know when the koftas are cooked through?
- Cook the koftas in the gravy until they are cooked through and the flavors meld together.
No life story here — the video and the recipe are the whole point. All credit to Kun Foods: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine the mutton mince, poppy seeds, bhunay chanay, salt, red chili, black peppers, chopped onions, minced garlic, cloves, cinnamon, cumin, coriander leaves, and green chilies.
- 2
Mix all the ingredients thoroughly until well combined.
- 3
Shape the mixture into small balls to form the koftas.
- 4
In a large pot, heat ghee over medium heat.
- 5
Add the chopped onions and sauté until golden brown.
- 6
Add the peeled tomatoes and cook until they soften.
- 7
Stir in salt, red chili, coriander, cumin, and green chilies, and cook for a few minutes to blend the spices.
- 8
Add the koftas to the pot and gently mix them into the gravy.
- 9
Pour in water to create a gravy consistency and bring to a simmer.
- 10
Cover and cook until the koftas are cooked through and the flavors meld together.
- 11
Garnish with fresh green coriander before serving.
Heads up — we had to guess a little:
- The quantity for 'bhunay chanay' is inferred as 1/2 cup based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Kun Foods’s original video on YouTube. Follow them there — it’s their dish.
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