मMasala AtlasBiryani
Delhi

Dilli Ke Mutton Kofta

Spiced mutton meatballs in a rich, onion-based gravy.

Prep30 minCook50 minTotal1 hr 20 minServes4-6DietNon-vegLevelInvolvedSpice
Dilli Ke Mutton Kofta from Delhi

About this dish

Dilli Ke Mutton Kofta is a hallmark of Mughal-influenced home cooking in Old Delhi. Unlike the larger, softer Kashmiri Rista, Delhi koftas are smaller, firmer, and simmered in a 'Danedar' (grainy) onion and yogurt gravy. This dish is traditionally prepared for Sunday lunches or celebratory family gatherings, representing the pinnacle of Purani Dilli's meat-craft.

Ingredients

For the Koftas

  • 500g Mutton mince (Keema), double-minced and very fine
  • 1 medium (70g) Onion, finely minced and squeezed dry
  • 2 tbsp (30g) Roasted Gram flour (Sattu or Besan)
  • 1 tbsp (15g) Ginger-garlic paste
  • 1 tsp (5g) Garam masala powder
  • 1 tsp (5g) Red chili powder
  • 1/2 tsp (3g) Salt
  • 2 tbsp (30ml) Ghee, melted

For the Gravy Base

  • 3 large (300g) Onions, thinly sliced and fried until golden brown (Birista)
  • 200g Greek yogurt (Curd), whisked smooth
  • 4 tbsp (60ml) Vegetable oil or Ghee
  • 2 tbsp (30g) Ginger-garlic paste
  • 2 Bay leaves (Tej Patta)
  • 4 Green cardamoms (Choti Elaichi)
  • 1 Black cardamom (Badi Elaichi)

The Gravy Spices

  • 2 tsp (10g) Coriander powder (Dhania)
  • 1 tsp (5g) Kashmiri Red chili powder
  • 1/2 tsp (3g) Turmeric powder
  • 1 tsp (5g) Roasted Cumin powder
  • Salt to taste

Method

  1. 1

    Prepare the Mutton Keema

    Place the double-minced mutton in a bowl. Add the roasted gram flour, minced onions, ginger-garlic paste, and spices. Knead the mixture for at least 5-7 minutes as if you were kneading bread; this releases the proteins and ensures the meatballs do not break during cooking.

  2. 2

    Shape the Koftas

    Grease your palms with a little ghee. Take a small portion of the meat (roughly the size of a golf ball) and roll it between your palms until it is perfectly smooth and crack-free. You should have about 18-20 meatballs. Set them aside in the refrigerator for 20 minutes to firm up.

  3. 3

    Prepare the Fried Onion Paste

    Take the pre-fried golden onions (Birista) and crush them with your hands or pulse them briefly in a blender without water. The texture should be coarse and grainy, not a smooth paste, which is the secret to the 'Danedar' Delhi gravy.

  4. 4

    Sauté the Aromatics

    Heat oil/ghee in a heavy-bottomed pot (Handi) over medium heat. Add the whole spices (bay leaves, cardamoms) and let them sizzle for 30 seconds. Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears and it turns light golden.

  5. 5

    Build the Gravy Base

    Lower the heat. Add the whisked yogurt slowly, stirring constantly to prevent curdling. Add the coriander, chili, turmeric, and cumin powders. Sauté this masala for 5-8 minutes until the oil begins to separate (bhuna) from the sides of the pan.

  6. 6

    Incorporate the Onions

    Add the crushed fried onions to the yogurt base. Stir well and cook for another 3 minutes. The gravy will thicken and turn a deep, rich mahogany color. Add 2 cups of hot water and bring to a gentle simmer.

  7. 7

    Simmer the Koftas

    Gently slide the chilled meatballs into the simmering gravy one by one. Do not stir with a spoon for the first 5 minutes, as the meat is delicate. Instead, hold the handles of the pot and gently swirl it to coat the koftas in sauce.

  8. 8

    Slow Cook to Perfection

    Cover the pot with a tight-fitting lid. Reduce heat to low and simmer for 25-30 minutes. The koftas will absorb the juices and become tender. Check midway; if the gravy is too thick, add half a cup of warm water.

  9. 9

    Final Tempering

    Remove the lid and check the consistency. The oil should be floating on top. Sprinkle a final pinch of garam masala and fresh coriander. Let the dish rest for 10 minutes before serving to allow the flavors to harmonize.

Notes & variations

  • If you don't have roasted gram flour, dry roast ordinary Besan in a pan for 3 minutes until fragrant.
  • Ensure the mutton mince has about 10-15% fat; lean meat will result in dry, tough koftas.
  • Never use raw onions inside the meatballs; they release too much water and cause the koftas to disintegrate.
  • Leftovers taste even better the next day as the meat fully marinates in the gravy.

Serve with

Serve with Khamiri Roti or Sheermal to soak up the rich, grainy gravy.

Cook's note

Wet your hands with cold water while shaping the koftas to get a perfectly smooth surface.

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