Kyma Curry Recipe - Mutton kofta in gravy cooked in Coorgi style

This is an exclusive website recipe.

Main Ingredients : Mutton mince (keema), Egg

Cuisine : Karnataka

Course : Main Course_Mutton

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Kyma Curry

Kyma Curry Recipe - how to make Kyma Curry


Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton mince (keema) 500 grams

  • Egg 1

  • Salt to taste

  • For paste

  • Onion finely chopped1 large

  • Green chilli finely chopped1

  • Ginger finely chopped1/2 inch piece

  • Garlic finely chopped2-3 cloves

  • Coriander seeds 3 teaspoon

  • Dried red chillies 5

  • Turmeric powder 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Cinnamon 1 inch stick

  • For gravy

  • Oil 1/4 cup

  • Onion sliced1 large

  • Green chillies slit4

  • Curry leaves 2

  • Thin coconut milk 1/2 cup

  • Thick coconut milk 1/2 cup


Step 1

Grind all the ingredients for the paste until smooth and set aside.

Step 2

Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.

Step 3

Form into eight medium sized balls and set aside

Step 4

For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.

Step 5

Add remaining ground masala and mix.

Step 6

Add thin coconut milk, one cup of water and salt and mix.

Step 7

Drop the meat balls one by one into the gravy and simmer till they are cooked.

Step 8

When meat balls are done add thick coconut milk and cook till it gets heated through.

Step 9

Remember it should not be boiled.

Step 10

Take the kadai off the heat and serve hot.

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