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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema)(मटन का कीमा), Egg(अंडा)

Cuisine : Karnataka

Course : Main Course_Mutton

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Kyma Curry

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Kyma Curry checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Lagan Ka Keema . You can also find more Main Course_Mutton recipes like Sliced Lamb With Green Peppers, Gode Mutton, Banjara Gosht, Mutton Vindaloo. Or try out these recipes from Karnataka Cuisine like Bollari Barthad, Salami And Cheese Baby Uttappam Sandwich, Neer Dosa, Vellappam.

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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