Mutton Kofta Curry with Chickpeas

In association with Local Food Britain

Today I’m thrilled to be sharing my recipe for Mutton Kofta Curry with Chickpeas!

When was the last time you ate mutton? Chances are you’ve never eaten it as its popularity waned when Britain started importing lamb from New Zealand many decades ago. Local Food Britain is trying to get mutton back on our menus again. The meat is darker than lamb with a more intense, almost gamey flavour and has a firm (not tough) texture. Renaissance mutton comes from sheep that are over 2 years old, from traceable farms, have been finished on a forage based diet and have been hung for at least 2 weeks post slaughter.

I have to admit that I had never cooked mutton before so when Local Food Britain asked me to develop a recipe for them I was quite excited by the challenge. My mind immediately went to curry as that is a favourite dish in our house and one that I associate with mutton.

I came up with Mutton Kofta Curry with Chickpeas and I have to say it was a huge hit in our house. My mother happened to pop by while I was developing the recipe and she tried some and loved it too! I would actually say it’s restaurant quality and far better than any take-away I’ve ever had! You might associate mutton with long slow cooking but when using mince you can make the same types of recipes you’d use minced lamb in.

Mutton isn’t available in any supermarkets (lets hope that changes) but you can buy it from butchers, farm shops and on-line butchers, it’s cheaper than lamb and best of all its British. I do urge you to try this curry as it’s packed full of flavour but not so hot your children won’t eat it as the coconut milk and chickpeas give it a milder edge! This recipe was commissioned by Local Food Britain!

NB: Recipe commissioned by Local Food Britain.

I do hope you make my Mutton Kofta Curry with Chickpeas recipe as it’s so good! Do check out these mutton curry recipes from fellow bloggers too:

• Keema Matar Recipe
• Mutton Stew
• Instant Pot Mutton Curry
• Instant Pot Goat Curry/Mutton Massala (Pressure cooker)

5 from 1 vote

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Mutton Kofta Curry with Chickpeas

Mutton and Indian cuisine have gone hand in hand for centuries and in the days of the Raj mutton curry became popular in Britain. This delicious Mutton Kofta Curry with Chickpeas is medium in heat and perfect for the whole family.

Course dinner

Cuisine Indian

Keyword spicy, traditional

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 4

Ingredients

• For the koftas meatballs:
• 500 g mutton minced
• 1 Small onion finely diced
• 15 g Fresh coriander leaves & stalks finely chopped
• 2 Green chillies deseeded & finely diced
• 1 tsp garam masala
• ½ tsp salt
• 100 mls rapeseed oil
• For the curry sauce:
• 100 mls rapeseed oil
• 2 large onions diced
• 3 Large garlic cloves crushed
• 2.5 cm cube of ginger root grated
• 2 green chillies deseeded & finely sliced
• 2 tsp garam masala
• 1 tsp hot chilli powder
• 1 tsp coriander
• 1 tsp cumin
• ½ tsp turmeric
• salt
• 1 x 400g tin of chopped Italian tomatoes in juice
• 175 mls coconut milk made with 3 tbsp coconut milk powder & warm water
• 1 x 400g tin of chickpeas
• 15 g coriander stalks removed, finely chopped (leave a little for garnish)
• ½ a lemon or 1 lime juiced

Instructions

1. Mix all the kofta ingredients (except the oil) together in a bowl thoroughly with your hands.

2. Shape into 16 equal sized balls and put in the fridge to firm up.
3. Heat 100 mls of rapeseed oil in a wok and fry the meatballs for about 10 minutes turning frequently until lightly browned.
4. Place the meatballs on kitchen paper to drain and set aside.
5. To make the curry sauce clean out the wok and heat up 100 mls of rapeseed oil and sweat the onions, stirring occasionally, until translucent (about 10 minutes).
6. Stir in the ginger, garlic and green chillies and cook for a further 3 minutes.
7. Add the spices and salt (to tastand cook for a further minute.
8. Stir in the chopped tomatoes and add the meatballs, bring to the boil and then simmer under a lid for 20 minutes.
9. Meanwhile chop the coriander leaves (discarding the stalkand save a little for garnishing.
10. Add the coconut milk and chickpeas and heat through for a few minutes.
11. Stir in the chopped coriander and lemon or lime juice.
12. Garnish with coriander.
13. Serve with basmati rice or naan and a raita or salad plus mango chutney of course.

Recipe Notes

If you can't get hold of mutton you could substitute with lamb.