Given a choice,I prefer brothy, spice laden curries over the thick,sweetish,creamy ones.I like to sip the spiced broth which hits the back of tongue.Spices which do a happy dance in your mouth and leave behind a “gimme me more” feeling.There is something really addictive about spice blends unadulterated by sugar & cream.You start eating, and you don’t want to stop.There’s a rush of signals to the brain wanting you to have more of it.I have experienced this kind of feeling especially with fiery curries as the one I m sharing in this post.With P,it’s the opposite.For him, the creamier the better.He prefers spices in a creamy base,preparations which give him a rich, full feeling after the meal.Not that he doesn’t like, in fact I have hardly seen him not enjoying any kind of indian food but he is little partial towards the creamy ones.At home,we have struck a deal now.We alternate “his” & “my” kind of curry preparations.Its a win win situation for both of us.
Anyhow,the very sound of this dish reminds me of the bylanes of Jama Masjidarea in Old Delhi where they the little eateries run by muslims chefs by the road side serve it with tandoori roti, warm gheecumin rice & pickled onions.The koftaskeep on simmering in a big metal handi[pot] with aromatic steam trying to escape from the sides of the lid.Me and P used to throng that place quite often before marriage.That area in Old Delhi is house to the world-famous Moti Mahal& Karimrestaurants.But the sheer joy of eating at those streets is unmatched in front of these decadent places.The hustle-bustle of people, the narrow lanes, the rattling of vendors, everyone seems to be in a hurry during evening hours.But you wanna stop to relish the foods there. The aroma of spices mixed with the incense burning in those eateries was enticing.Sitting on an old, depleted wooden bench, dunking rotiinto the warm, spicy gravy served in a plain china dish,eating with hands and licking the fingers thereafter.No cutlery,no napkins..simple yet blissful moments of life.Ah,I miss those times.
This is my mom’s recipe who recreates it closest to the Old Delhi taste.One of my dad’s favorite things to eat,this was our supper almost every Saturday.There are two things which give this curry the “fiery ” element.First of all is the use of mustard oil.Now, if you have been reading my blog, you would have noticed that I innately use it in my cooking.Mustard oil, of course produced from mustard seeds has a pungent taste & a sinus irritating aroma similar to wasabi or horseradish.Its an acquired taste and can be very addictive.I cant imagine my kitchen without it.The second thing is the green chilies which make their way into the balls and the red chilli powder in the gravy.Yes, its the double amount of chillies.Though you can drop the ones in the mince if you want.
“Kofta” is a term used for balls made out of minced vegetables or meat.If you like spicy, curries, this is just the one for you.It will take you to a virtual trip to those bylanes of Old Delhi.Succulent balls of mutton in a onion-sour yogurt base curry.I normally do not like to add tomatoes to red meat preparations,you can if you want.Try the recipe with minced lamb,beef or chicken and keep on adjusting the cooking time accordingly.Another thing I highly recommend is making this curry at least 4-5 hours in advance of your eating time, the longer the balls sit in the gravy, the tastier they get.Make sure to prepare extra because left overs taste AMAZING!Below goes the recipe, see the notes at the end:-
Mutton KoftaCurry [Serves 3-4]
Printable Recipe
For the Koftasor Meatballs: [Makes about 25 balls of the size shown]
1 lb ground mutton/lamb/beef/chicken [I use lean mince]Notes:
Test a single koftafirst in the boiling gravy to make sure that it’s not spreading or crumbling away..In that case u need to add a binder [egg or cornstarch or flour] to the mix.I didnt need any.