Name: Mutton kofte in gravy with Hakka Noodles recipe by Lata Lala at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: Meat ball Ingredients:; 150 gms minced mutton; 1 large sized onion, grated; 1 tbsp coriander powder; 1 tsp salt; 1 tsp garam masala powder; 1 tsp of red chilli powder; Handful of fresh coriander leaves, finely chopped; 2 green chillies, finely chopped; To make the gravy:; 2 tsp oil; 2 onions, finely chopped; 2 big sized tomatoes, grated; 2 tsp ginger-garlic paste; Salt 1 tsp; Red chilli powder 1 tsp; Turmeric powder 1 tsp; Coriander powder 1 tsp

Ingredients Serving: 2

Meat ball Ingredients:
150 gms minced mutton
1 large sized onion, grated
1 tbsp coriander powder
1 tsp salt
1 tsp garam masala powder
1 tsp of red chilli powder
Handful of fresh coriander leaves, finely chopped
2 green chillies, finely chopped
To make the gravy:
2 tsp oil
2 onions, finely chopped
2 big sized tomatoes, grated
2 tsp ginger-garlic paste
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp

Instructions

Clean and wash the minced mutton thoroughly. Take a bowl, transfer the minced mutton, also add 1 grated onion, salt, coriander powder, red chilli powder, garam masala powder, fresh coriander leaves and finely chopped green chillies. Mix nicely and make the meat balls. Divide them into equal portions to make round balls. Keep them aside.
In a non stick cooker, heat some oil. Add the finely chopped onions and salt. Keep the flame on low while cooking this gravy. Place a steel plate over the cooker in place of a lid. Cover and cook the kofta balls with a big bowl so that the steam does not escape. Let it simmer and cook for 10-15 minutes. (This way the koftas get steamed.)
After 10-15 minutes, turn the koftas so that the other sides get steamed as well. Meanwhile as the koftas leave the juices, do not discard this juice. Instead put it in the onion gravy gradually. Give it a gentle stir in between while it cooks.
After steaming the koftas for 10 more minutes, remove it from the steam. Keep it aside. Add in the listed dry spices into the onion gravy, then add the grated tomatoes. Keep the flame on high while sauteing the tomatoes. Then lower the flame and slide in the meat balls along with liver and kidney pieces.
Add required amount of water to make the gravy and close the lid of the cooker. Let it cook till 2 whistles blow.
Once cooked, transfer it into a serving bowl and garnish it with fresh coriander leaves and onion rings.
Serve it hot with noodles or roti and salad.

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