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How to make Kyma Curry - Mutton kofta in gravy cooked in Coorgi style

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Thin Coconut Milk (पतला कोकोनट मिल्क / नारियल का दूध)

Cuisine : Karnataka

Course : Main Course Mutton

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Kyma Curry
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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Kyma Curry checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Black Mutton, Hariyali Gosht, Lagan Ka Keema, Mango Gosht .

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Kyma Curry Recipe Card

Kyma Curry
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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kyma Curry Recipe

  • Mutton Mince 500 grams

  • Thin Coconut Milk 1

  • Salt to taste

  • For paste

  • Onion finely chopped 1 large

  • Green chilli finely chopped 1

  • Ginger finely chopped 1/2 inch piece

  • Garlic finely chopped 2-3 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 sliced 1 large

  • Green chillies slit 4

  • Curry leaves 2

  • Thin coconut milk 1/2 cup

  • Thick coconut milk 1/2 cup

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.