Meat Keema Kofta is a popular dish in South Asian cuisine, made by mixing minced meat (usually lamb, beef, or chicken) with various spices, forming them into round balls, and then frying or cooking them in a flavorful gravy. It’s a rich, aromatic dish that’s often served with rice or naan.
Here’s a simple description of how to prepare Meat Keema Kofta:
Ingredients:
For the Kofta:
500g minced meat (beef, lamb, or chicken)
1 small onion, finely chopped
2-3 green chilies, chopped (adjust to spice preference)
1 tbsp ginger-garlic paste
1 tbsp garam masala powder
1 tsp red chili powder
1/2 tsp turmeric powder
Fresh coriander leaves, chopped (for garnish)
1/4 cup breadcrumbs (optional, for binding)
1 egg (optional, for binding)
Salt to taste
Oil for frying
For the Gravy:
2 medium onions, finely chopped
2 tomatoes, pureed or finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1-2 green cardamom pods
1 cinnamon stick
1/2 cup yogurt (optional, for a rich gravy)
Fresh coriander leaves, chopped (for garnish)
Salt to taste
2 tbsp oil or ghee
Water as needed
Instructions:
Prepare the Kofta:
In a bowl, combine the minced meat, chopped onions, green chilies, ginger-garlic paste, garam masala, red chili powder, turmeric, salt, and breadcrumbs (or egg if using).
Mix everything well, then form the mixture into small, round balls (koftas).
Heat oil in a pan or deep fryer and fry the koftas until golden brown and cooked through. Set them aside on paper towels to drain excess oil.
Make the Gravy:
Heat oil or ghee in a large pan. Add the cumin seeds, cardamom, and cinnamon stick, and fry for a few seconds until aromatic.
Add the chopped onions and cook until they turn golden brown.
Stir in the ginger-garlic paste and cook for a minute until fragrant.
Add the pureed tomatoes, turmeric, coriander powder, and salt. Cook this mixture until the oil starts to separate from the masala, and the gravy thickens.
If using yogurt, stir it in at this point and cook for another few minutes.
Add water to adjust the consistency of the gravy (more for a soupier sauce, less for a thicker one).
Combine Koftas with Gravy:
Gently drop the fried koftas into the gravy. Let them simmer for 10-15 minutes so they soak up the flavors of the sauce. Be careful not to stir too vigorously to prevent the koftas from breaking.
Serve:
Garnish with chopped fresh coriander leaves and serve with steamed rice, naan, or roti.
Enjoy the rich, flavorful Keema Kofta! It's a hearty and comforting dish that’s perfect for family meals.
KeemaKofta
#MeatKofta
#IndianCuisine
#PakistaniFood
#ComfortFood
#FoodieDelight
#KoftaLovers
#SpicyDelicious
#HomemadeCooking
#MeatLovers
#FoodieLife
#CurryLover
#FoodPorn
#TraditionalRecipes
#SouthAsianCuisine
Here’s a simple description of how to prepare Meat Keema Kofta:
Ingredients:
For the Kofta:
500g minced meat (beef, lamb, or chicken)
1 small onion, finely chopped
2-3 green chilies, chopped (adjust to spice preference)
1 tbsp ginger-garlic paste
1 tbsp garam masala powder
1 tsp red chili powder
1/2 tsp turmeric powder
Fresh coriander leaves, chopped (for garnish)
1/4 cup breadcrumbs (optional, for binding)
1 egg (optional, for binding)
Salt to taste
Oil for frying
For the Gravy:
2 medium onions, finely chopped
2 tomatoes, pureed or finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1-2 green cardamom pods
1 cinnamon stick
1/2 cup yogurt (optional, for a rich gravy)
Fresh coriander leaves, chopped (for garnish)
Salt to taste
2 tbsp oil or ghee
Water as needed
Instructions:
Prepare the Kofta:
In a bowl, combine the minced meat, chopped onions, green chilies, ginger-garlic paste, garam masala, red chili powder, turmeric, salt, and breadcrumbs (or egg if using).
Mix everything well, then form the mixture into small, round balls (koftas).
Heat oil in a pan or deep fryer and fry the koftas until golden brown and cooked through. Set them aside on paper towels to drain excess oil.
Make the Gravy:
Heat oil or ghee in a large pan. Add the cumin seeds, cardamom, and cinnamon stick, and fry for a few seconds until aromatic.
Add the chopped onions and cook until they turn golden brown.
Stir in the ginger-garlic paste and cook for a minute until fragrant.
Add the pureed tomatoes, turmeric, coriander powder, and salt. Cook this mixture until the oil starts to separate from the masala, and the gravy thickens.
If using yogurt, stir it in at this point and cook for another few minutes.
Add water to adjust the consistency of the gravy (more for a soupier sauce, less for a thicker one).
Combine Koftas with Gravy:
Gently drop the fried koftas into the gravy. Let them simmer for 10-15 minutes so they soak up the flavors of the sauce. Be careful not to stir too vigorously to prevent the koftas from breaking.
Serve:
Garnish with chopped fresh coriander leaves and serve with steamed rice, naan, or roti.
Enjoy the rich, flavorful Keema Kofta! It's a hearty and comforting dish that’s perfect for family meals.
KeemaKofta
#MeatKofta
#IndianCuisine
#PakistaniFood
#ComfortFood
#FoodieDelight
#KoftaLovers
#SpicyDelicious
#HomemadeCooking
#MeatLovers
#FoodieLife
#CurryLover
#FoodPorn
#TraditionalRecipes
#SouthAsianCuisine
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Learning