Some days ago Amadola Rose from USA comment some of my
recipes. She doesn’t like beef and told me to present some mutton
recipes. For her request I am preparing this recipe on mutton. Generally
Kheema Malai Kofta prepared with beef but only for her request I am
making it with mutton. It’s very easy to make and also so much
delicious. So I am dedicating this recipe for Amadola Rose. I will be glad if she read this recipe.
Ingredients:
Descriptions:
1. Take a large Bowl.
2. Mix the Mutton, bread crumbs, green chile peppers, ginger, garam masala, garlic and salt together.
3. This time you have to mix those well.
4. Shape the Mixture into balls about the size of limes.
5. Now take a large deep skillet or large saucepan.
6. Heat 1 or 1 1/2 cups oil in that skillet or saucepan to 380 degrees F (195 Degrees C).
7. Fry the koftas in the hot oil until browned and crispy on all sides for 10 to 20 minutes.
8. In a deep saucepan heat 2 table spoons oil over medium heat to make the gravy.
9. Now fry the garlic, red chili powder, ginger, fennel seed, salt and garam masala in the hot oil for 2 or 3 minutes.
10. Stir the pureed tomatoes into the mixture and cook it until the tomatoes are deep red in color for 15 minutes.
11. Add the fenugreek leaves, water and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes.
12. Pour the cream into the mixture and cook another 2 or 3 minutes.
13. Garnish with cilantro to serve.
Wow!!!!! It’s done. You can serve Kheema Malai Kofta to your guest. Okay now Enjoy it.
Ingredients:
| Minced garlic | 2 Teaspoons |
| Salt | To taste |
| Garam masala | ½ Teaspoon |
| Tomato puree | 1 (28 ounce) Can |
| Egg (beaten) | 1 |
| Cooking oil for deep-frying | 1 ½ Cups |
| Chopped fresh cilantro, for garnish | 2 Tablespoons |
| Dried fenugreek leaves | 1 Tablespoon |
| Ground fennel seed | ½ Teaspoon |
| Mutton | 1 Pound |
| Cream | ¼ Cup |
| Dry bread crumbs | 1/3 Cup |
| White sugar | 1 Teaspoon |
| Water | ½ Cup |
| Minced fresh ginger root | 1 Tablespoon |
| Kashmiri red chili powder | 1 Teaspoon |
| Cloves garlic, minced | 3 |
| Green Chile peppers, minced | 4 |
| Minced fresh ginger root | 1 Tablespoon |
| Cooking oil | 2 Tablespoons |
Descriptions:
1. Take a large Bowl.
2. Mix the Mutton, bread crumbs, green chile peppers, ginger, garam masala, garlic and salt together.
3. This time you have to mix those well.
4. Shape the Mixture into balls about the size of limes.
5. Now take a large deep skillet or large saucepan.
6. Heat 1 or 1 1/2 cups oil in that skillet or saucepan to 380 degrees F (195 Degrees C).
7. Fry the koftas in the hot oil until browned and crispy on all sides for 10 to 20 minutes.
8. In a deep saucepan heat 2 table spoons oil over medium heat to make the gravy.
9. Now fry the garlic, red chili powder, ginger, fennel seed, salt and garam masala in the hot oil for 2 or 3 minutes.
10. Stir the pureed tomatoes into the mixture and cook it until the tomatoes are deep red in color for 15 minutes.
11. Add the fenugreek leaves, water and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes.
12. Pour the cream into the mixture and cook another 2 or 3 minutes.
13. Garnish with cilantro to serve.
Wow!!!!! It’s done. You can serve Kheema Malai Kofta to your guest. Okay now Enjoy it.
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