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Mutton kofta curry features spiced minced mutton balls simmered in a rich onion-tomato gravy. This high protein dish is a family favorite that's hearty, satisfying, and freezer-friendly.
In a mixing bowl, combine minced mutton, breadcrumbs, 0.5 tsp salt, half the garlic (minced), chopped green chili, and cilantro. Crack in the egg and mix until just combined—do not overwork to keep koftas tender.
Shape mixture into 1-inch balls and set aside on a tray. For best texture, chill koftas in the refrigerator for 15 minutes.
In a large skillet, heat 2 tbsp vegetable oil over medium heat; brown koftas in batches, turning often for even browning, then remove and set aside. Do not overcrowd or overcook, as they'll finish cooking in curry.
In the same pan, add remaining oil and finely chopped onion. Sauté on medium heat until deep golden brown, about 8–10 minutes, controlling heat to avoid burning.
Add minced ginger and remaining garlic; stir for 1 minute. Add all seasonings (remaining salt, cumin, coriander, red chili, turmeric, garam masala). Cook spices on low heat until fragrant—about 2 minutes.
Add pureed tomatoes and cook on medium heat, stirring, until oil separates from gravy (5–7 minutes). This intensifies the base flavor.
Return browned koftas to the pan and gently coat with the gravy. Add 1 cup water, cover with a lid, and simmer on low for 20–25 minutes until koftas are cooked through and gravy thickens slightly.
Check seasoning and garnish with extra cilantro before serving hot.
