Sanjeev Kapoor

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Kyma Curry  Recipe

Mutton kofta in gravy cooked in Coorgi style

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 31-40 minutes

Servings : 4

Kyma Curry

Main Ingredients

Mutton mince (keema), Egg




Main Course_Mutton

Level Of Cooking



  • Mutton mince (keema)
    500 grams
  • Egg
  • Salt
    to taste
  • For paste
  • Onion finely chopped
    1 large
  • Green chilli finely chopped
  • Ginger finely chopped
    1/2 inch piece
  • Garlic finely chopped
    2-3 cloves
  • Coriander seeds
    3 teaspoon
  • Dried red chillies
  • 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
  • Curry leaves
  • 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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