Kyma Curry

Mutton kofta in gravy cooked in Coorgi style This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mutton Mince, Thin Coconut Milk
Cuisine Karnataka
Course Main Course Mutton
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kyma Curry

  • 500 grams Mutton Mince
  • 1 Thin Coconut Milk
  • to taste Salt
  • For paste
  • 1 large Onion finely chopped
  • 1 Green chilli finely chopped
  • 1/2 inch piece Ginger finely chopped
  • 2-3 cloves Garlic finely chopped
  • 3 teaspoon Coriander seeds
  • 5 Dried red chillies
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Cumin seeds
  • 1 inch stick Cinnamon
  • For gravy
  • 1/4 cup Oil
  • 1 large Onion sliced
  • 4 Green chillies slit
  • 2 Curry leaves
  • 1/2 cup Thin coconut milk
  • 1/2 cup Thick coconut milk


  1. Grind all the ingredients for the paste until smooth and set aside.
  2. Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.
  3. Form into eight medium sized balls and set aside
  4. For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.
  5. Add remaining ground masala and mix.
  6. Add thin coconut milk, one cup of water and salt and mix.
  7. Drop the meat balls one by one into the gravy and simmer till they are cooked.
  8. When meat balls are done add thick coconut milk and cook till it gets heated through.
  9. Remember it should not be boiled.
  10. Take the kadai off the heat and serve hot.

Nutrition Info

Calories 2431
Carbohydrates 52.9
Protein 110.9
Fat 197.4
Other Fiber Iron- 19.2mg