Keema Kofta Recipe - Mutton mince koftas cooked in onion tomato gravy.

This is an exclusive website recipe.

Main Ingredients : For koftas, Mutton mince (keema)

Cuisine : Sindhi

Course : Main Course_Mutton

Keema Kofta

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Keema Kofta Recipe - How to make Keema Kofta


Prep Time : 26-30 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Medium


  • For koftas

  • Mutton mince (keema) 500 grams

  • Fresh coriander leaves chopped3 tablespoons

  • Green chillies chopped4

  • Cumin seeds 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry

  • For gravy

  • Oil 5 tablespoons

  • Onions chopped3 medium

  • Green chillies chopped3

  • Ginger-garlic paste 1 tablespoon

  • Cloves 2

  • Black cardamom 1

  • Cumin seeds 1/2 teaspoon

  • Fresh tomato puree 1 cup

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped1 tablespoon


Step 1

To make the koftas squeeze the water from the mince. Add coriander leaves, green chillies, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt.

Step 2

Make small round portions and deep fry till golden brown in colour and set them aside. To make the gravy heat oil in a pan.

Step 3

Add onions, green chillies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in colour.

Step 4

Add fresh tomato puree, red chilli powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture.

Step 5

Add one cup of water and cook for two to three minutes. Add the koftas to the gravy and garnish with coriander leaves.