Kashmiri Mutton Koftas



    For the Koftas –

    500 gm boneless Lamb leg minced (Double minced)

    5 gm  Kashmiri mirch

    Few drops hing soaked in water

    5 gm garam masala

    5 gm  saunf powder

    5 gm  saunth powder

    5 gm  dhaniya powder

    20 gm  yoghurt

    15 ml mustard oil ( pre-smoked)

    Salt to taste

    For the Tadka –

    75 ml mustard oil

    Few drops hing soaked in water

    2 -3 small elaichi

    1 big elaichi

    2 gm jeera

    1 star anise

    3 gm red chili powder

    175 ml water


Mix all the ingredients of the koftas in the lamb mince, knead well and leave aside for 45 minutes.

Heat mustard oil in a heavy bottom flat pan, until it smokes and cool it down slightly.

Add all the spices saute for a minute add water and let it cook on a low flame.

Shape the koftas with hand, slightly cylindrical in shape and slide them in the tadka.

Cook the koftas and rotate the pan to turn them, avoid usage of any slicers.

Turn off the heat and cover the pan for 5 minutes.

Serve hot koftas with steamed rice.

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