Mutton Kofta Curry with Chickpeas with naan & mint raita.
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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.