How to make Kyma Curry -
Mutton kofta in gravy cooked in Coorgi style
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton Mince, Thin Coconut Milk (पतला कोकोनट मिल्क / नारियल का दूध)
Cuisine : Karnataka
Course : Main Course Mutton
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For more recipes related to Kyma Curry checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Bengali Kosha Mangsho Jowar Keema Khichdi Makki Ka Soweta Kaleji Pav
Kyma Curry Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kyma Curry Recipe
Mutton Mince 500 grams
Thin Coconut Milk 1
Salt to taste
For paste
Onion finely chopped 1 large
Green chilli finely chopped 1
Ginger finely chopped 1/2 inch piece
Garlic finely chopped 2-3 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 sliced 1 large
Green chillies slit 4
Curry leaves 2
Thin coconut milk 1/2 cup
Thick coconut milk 1/2 cup
Method
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.
Nutrition Info
Calories : 2431 Kcal
Carbohydrates : 52.9 gm
Protein : 110.9 gm
Fat : 197.4 gm
Other : Iron- 19.2mg
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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.
