How to make Keema Kofta -

Mutton mince koftas cooked in onion tomato gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : For koftas (कोफते बनाने के लिए), Mutton mince (keema) (मटन का कीमा)

Cuisine : Sindhi

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Aab Gosht Kosha Mangsho Sliced Lamb With Green Peppers Banjara Gosht

Keema Kofta

Keema Kofta Recipe Card


Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 26-30 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Kofta Recipe

  • For koftas

  • Mutton mince (keema) 500 grams

  • Fresh coriander leaves chopped 3 tablespoons

  • Green chillies chopped 4

  • Cumin seeds 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil to deep fry

  • For gravy

  • Oil 5 tablespoons

  • Onions chopped 3 medium

  • Green chillies chopped 3

  • Ginger-garlic paste 1 tablespoon

  • Cloves 2

  • Black cardamom 1

  • Cumin seeds 1/2 teaspoon

  • Fresh tomato puree 1 cup

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

To make the koftas squeeze the water from the mince. Add coriander leaves, green chillies, cumin seeds, coriander powder, red chilli powder, turmeric powder and salt.

Step 2

Make small round portions and deep fry till golden brown in colour and set them aside. To make the gravy heat oil in a pan.

Step 3

Add onions, green chillies, ginger-garlic paste, cloves, black cardamom and cumin seeds and sauté till onions turns golden brown in colour.

Step 4

Add fresh tomato puree, red chilli powder, turmeric powder, coriander powder and salt and sauté till oil separates from the mixture.

Step 5

Add one cup of water and cook for two to three minutes. Add the koftas to the gravy and garnish with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.