Mutton Kofta Curry Recipe with Tomato Gravy
Cook tender mutton kofta in a tomato-onion gravy. This ground goat recipe includes measured ingredients, shaping tips, serving ideas and storage advice.
Serving suggestion. AI-generated image.
Kofta curry brings together two different textures: softly bound meatballs and a sauce rich enough to cling to them. Instead of frying the kofta first, this version gently simmers them in a tomato-onion gravy. It keeps the method manageable and gives the sauce time to take on the flavour of the mince.
The recipe uses one pound of ground goat to make about sixteen small kofta, serving four with rice or roti. Use plain Mutton Keema and check the listing for preparation details. Here, mutton means goat; if your local label means sheep, choose plain ground lamb and expect a slightly different flavour.
Choose your mince
A fine-to-medium grind is easier to roll into even meatballs. Squeeze the grated onion before it touches the mince, and chop the herbs finely so large pieces do not weaken the shape. The recipe uses breadcrumbs rather than an egg; a little binding is enough when the mixture is cold and the curry simmers gently. Check breadcrumb ingredients for wheat or other allergens.
Make it at home
Mutton Kofta Curry
Chill the shaped kofta while making the gravy. Cooking times are approximate; check the centres with a thermometer.
Ingredients
- For the kofta: 1 lb (450 g) plain ground goat
- 1 small onion (about 100 g), grated and squeezed dry
- 2 tablespoons fine plain breadcrumbs
- 2 tablespoons finely chopped cilantro
- 1 teaspoon finely grated ginger
- 2 garlic cloves, finely grated
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon fine salt
- For the gravy: 2 tablespoons neutral cooking oil
- 1 medium onion (about 150 g), finely chopped
- 1 teaspoon finely grated ginger and 2 garlic cloves, finely grated
- 1 cup (240 g) crushed tomatoes
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon mild chili powder, or less to taste
- 1/2 teaspoon fine salt, then adjust after cooking
- 1 1/4 cups (300 ml) hot water, plus more if needed
- 1/2 teaspoon garam masala and 2 tablespoons chopped cilantro, to finish
- Cooked basmati rice or roti, for serving (optional)
Step-by-step method
- Mix the cold mince with the squeezed onion, breadcrumbs, cilantro, ginger, garlic, cumin, garam masala and salt listed for the kofta. Work briefly until it holds together. With lightly damp hands, roll into sixteen even balls about 1 1/4 inches (3 cm) across. Refrigerate on a covered tray while making the gravy.
- Heat the oil in a wide, lidded pan over medium heat. Cook the chopped gravy onion for about 8 minutes until softened and golden at the edges. Add the gravy ginger and garlic and stir for 1 minute.
- Stir in the tomatoes, coriander, cumin, turmeric, chili powder and gravy salt. Cook for 7-8 minutes, stirring, until the tomato base thickens. Add the hot water and bring to a gentle simmer.
- Lower the kofta into the gravy in one layer. Cover and simmer gently for about 18-20 minutes. Leave them undisturbed for the first 5 minutes so the outside sets; after that, gently shake the pan or turn them with a spoon rather than stirring vigorously.
- Use an instant-read thermometer to check the centres of several kofta; ground goat must reach 160°F (71°C). Continue simmering if necessary. Add a little hot water if the sauce becomes too thick before the meatballs are done.
- Once the kofta are safely cooked, stir the finishing garam masala into the sauce without crushing the meatballs. Taste and adjust seasoning. Scatter over the remaining cilantro and serve hot with rice or roti.
Temperature guidance: FoodSafety.gov safe minimum temperatures. Use a thermometer; colour alone is not a safety check.
Keep the kofta tender and intact
The mixture should feel cohesive rather than wet. If the grated onion is still dripping, squeeze it again before adding it. Make all the balls roughly the same size so the centres finish at a similar time. Do not pack them so tightly that they become dense.
A gentle simmer is the key once the meatballs enter the sauce. Large, rolling bubbles can knock them apart before they set. Use a wide pan and enough sauce to come partway up the kofta. If your pan is small, cook in batches rather than stacking raw meatballs on top of each other.
Adjust the gravy to suit your table
For a smoother sauce, blend the cooked tomato-onion base before adding the water and kofta. Let it cool enough to handle safely and follow your blender instructions; never seal very hot liquid in a blender not designed for it. Return the sauce to the pan and bring it back to a simmer.
For a looser curry to spoon over rice, add hot water a little at a time near the end. For roti, reduce the sauce uncovered after the kofta have cooked, lifting the meatballs to a clean plate first if they are getting in the way. This version does not need cream, yogurt or nuts.
What to serve with kofta curry
Plain basmati rice, warm roti and a crisp cucumber salad balance the rich gravy. Serve with yogurt on the side if you enjoy a cooling contrast, checking dairy requirements for your guests. Four meatballs per person is a starting point; appetite and side dishes will change how far the batch goes.
Prefer the mince loose rather than shaped? Make keema curry with peas. For a grilled-style meal, follow the separate seekh kebab recipe, which uses a firmer mixture and a different cooking method.
Storage and reheating
Refrigerate in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or below; use cooked leftovers within 3-4 days. Freeze portions you will not use in that time. Reheat to 165°F (74°C).
See FoodSafety.gov handling guidance and its cold storage chart. For more planning advice, read our fresh meat storage guide.
Frequently asked questions
Do I need to fry kofta before adding them to curry?
Not for this recipe. The shaped raw kofta cook in the simmering gravy. Keep the bubbles gentle and leave them alone briefly so the outside can set.
Can I use gluten-free breadcrumbs?
Yes, use a plain gluten-free breadcrumb suitable for your dietary needs. Different brands absorb moisture differently; the chilled mixture should hold a ball without feeling dry or crumbly.
Why did my kofta break?
Wet onion, uneven shaping, a hard boil or vigorous stirring are common causes. Drain the onion, chill the balls and move the pan gently during the first part of cooking.
