How to make Sookhe Kofte Recipe - Deep fried mutton mince balls cooked in saffron flavoured gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) ( मटन का कीमा ) , Almonds ( आलमंड/बादाम )

Cuisine : Punjabi

Course : Main Course_Mutton

Sookhe Kofte

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 Sookhe Kofte checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Lagan Ka Keema . You can also find more Main Course_Mutton recipes like Mangshor Jhol, Mutton Vindaloo, Agri Mutton, Nalli Nihari. Or try out these recipes from Punjabi Cuisine like Gajar Halwa Sugarfree, Murgh Dhania Korma, Lehsuni Paneer Tikka, Jeera Chicken A La Sheetal.

Sookhe Kofte Recipe Card

Sookhe Kofte
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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sookhe Kofte

  • Mutton mince (keema) 2 cups

  • Almonds blanched and peeled 8-9

  • Poppy seeds (khuskhus/posto) soaked 1 tablespoon

  • Ginger inch piece

  • Cumin powder 1 teaspoon

  • Gram flour (besan) 4 tablespoons

  • Garlic chopped 6-7 cloves

  • Green chillies chopped 3-4

  • Fresh mint leaves chopped 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Hung yogurt 1 cup

  • Salt to taste

  • Oil 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

  • Onions chopped 2 medium

  • Saffron (kesar) 6-8 strands

  • Milk 2 tablespoons

  • Ghee 1 tablespoon

  • Green cardamoms 2

  • Cinnamon 1 inch stalk

  • Cumin seeds 1/2 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Green chillies chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

Method

Step 1

Grind almonds and poppy seeds to a fine paste. Finely chop half the ginger and cut the remaining into fine strips. Dry roast cumin seeds and grind to a powder.

Step 2

Dry roast gram flour. Take keema in a bowl. Add almond-poppy seed paste, chopped ginger, garlic, green chillies, mint leaves, cumin powder and garam masala powder. Add hung yogurt and oil.

Step 3

Mix well and keep aside for five minutes. Add roasted gram flour and salt. Mix well and divide into marble sized balls.

Step 4

Heat sufficient oil in a kadai and deep fry mutton balls till golden. Drain onto an absorbent paper and set aside. For gravy heat one cup of water in a pan and as it begins to boil, add onions.

Step 5

Cook till soft. Drain when it gets a little cool and make a fine paste. Soak saffron in milk. Heat ghee in a pan. Add green cardamoms, cinnamon, cumin seeds and boiled onion paste. Sauté briefly and add ginger paste, garlic paste and green chillies.

Step 6

Stir. Add turmeric powder and a little water and stir to mix well. Add red chilli powder and stir. Add milk and saffron. Cook for another three minutes or till gravy is thick.

Step 7

Add salt to taste. Add mutton balls and simmer for two to three minutes. Garnish with ginger strips and coriander leaves. 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.

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