Steamed mutton koftas gravy

Steamed Mutton Koftas in Gravy

Cooking Time : 18 minutes micro cooking.

Ingredients

Mutton, minced
-
250 gms.
Oil
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2 ½ tbsps
Dry breadcrumbs
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1-1 ½ cups
Green chillies chopped
-
4
Vinegar
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2 tbsp
Egg
-
1
Onion, chopped finely
-
2 medium
Ginger powder
-
1 level tsp
Basil
-
1 tsp
Butter
-
2 tbsp
Pepper powder
-
1 tsp
Salt
-
2 tsp
Tomato Puree
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½ cup
Ginger paste
-
1 tsp
Basil
-
1 tsp
Fresh Cream
-
2 tbsp
Coriander/Parsley, chopped
-
2 tbsp
Brown onion paste
-
½ cup
Chilli-Garlic paste
-
1 tbsp
Mutton Stock/Water
-
3 cups

Preparation & Cooking

  1. Mix together minced meat, egg, vinegar, salt, pepper and ginger powder in a blender (with a mincing blade attached) and churn for a few seconds.
  2. Take out the mince in a separate bowl and add chopped onions, dry breadcrumbs, chopped parsley/coriander and basil powder to it. Knead and mix well.
  3. Divide the meat dough into equal portions. Smear your hands with a little cooking oil and form the balls.You should get approximately 20 to 24 balls from this mixture.
  4. Place the meatballs in the steaming basket and cook on micro HIGH for 8 minutes or till the koftas are done. Let the dish stand for 5 minutes, covered.
  5. Combine stock, the water left in the steaming basket, tomato purée, onion paste, ginger paste, chilli-garlic, butter and pepper in a deep microwave-safe bowl for quick sauce; cover and cook on HIGH for 5 minutes.
  6. Mix corn flour with ¼ cup water and pour in the sauce. Cover and cook for 2 minutes more. Adjust salt.
  7. Place koftas in the same dish; cover and cook for 3 minutes on HIGH. If needed be just reheat before serving.

Serving

Garnish with fresh basil and serve with phulka/paratha or roomali roti. Or relish it over boiled rice.

Variations:

  1. Koftas/Meatballs can be just tossed in a 2 tsp butter, ¼ cup chopped coriander, ¼ cup chilli-garlic sauce and ½ cup tomato sauce and can be served on toothpicks as starters. For this, heat butter for 1 minute and add rest of the ingredients and cook on micro HIGH for I minute, mix the meatballs, cover the dish and reheat for 2 to 3 minutes. Arrange in a shallow dish and serve.
  2. Serve them with spinach and methi gravy. Steam 1 cup methi leaves and for 2 minutes on HIGH. Mix with 1 cup spinach purée and grind with ½ cup Milk; cook the green paste with 2 tbsp Butter on HIGH. Add 1 cup milk and ¼ cup cream and seasoning of your choice; cover and cook for 3 minutes; add meatballs and mix, cover and keep aside. Heat through, covered, before serving. If gravy seems dry, add ½ cup milk and adjust the salt accordingly.

Note:

Meatballs can be steamed in advance and stored under refrigeration.