Real Mutton Koftay - Special Original Koftay (make and store)

Making **Real Mutton Koftay** (meatballs) at home involves creating soft, flavorful koftay that can be stored for later use. Here's a step-by-step guide for making **Special Original Koftay**:

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### **Ingredients for Mutton Koftay:**

#### **For Koftay (Meatballs):**
- **Mutton mince**: 500g (with a little fat for softness)
- **Onion**: 1 small (finely grated and water squeezed out)
- **Garlic paste**: 1 tsp
- **Ginger paste**: 1 tsp
- **Green chilies**: 2 (finely chopped)
- **Coriander leaves**: 2 tbsp (finely chopped)
- **Gram flour (besan)**: 2 tbsp (dry roasted)
- **Salt**: to taste
- **Red chili powder**: 1 tsp
- **Coriander powder**: 1 tsp
- **Cumin powder**: 1/2 tsp
- **Garam masala**: 1/2 tsp
- **Egg**: 1 (for binding)

#### **For the Gravy (Optional):**
- **Oil or ghee**: 1/2 cup
- **Onions**: 2 large (finely sliced)
- **Tomatoes**: 2 medium (blended into a paste)
- **Ginger-garlic paste**: 1 tbsp
- **Yogurt**: 1/2 cup (whisked)
- **Red chili powder**: 1 tsp
- **Turmeric powder**: 1/2 tsp
- **Coriander powder**: 1 tsp
- **Salt**: to taste
- **Whole spices (bay leaf, cinnamon stick, cloves)**: For aroma
- **Water**: As needed

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### **Making the Mutton Koftay:**
1. **Prepare the Kofta Mixture:**
- In a bowl, combine mutton mince, grated onion, green chilies, coriander, roasted gram flour, spices, garlic-ginger paste, and egg.
- Mix thoroughly until the mixture is smooth and holds its shape. (For finer koftay, you can process the mince in a food processor for a couple of pulses.)
- Cover and refrigerate for 30 minutes to help the mixture set.

2. **Shape the Koftay:**
- Wet your hands with water and roll small portions of the mixture into smooth balls (about 1-1.5 inches in diameter).
- Set aside on a plate.

3. **Par-Cook or Fry (Optional):**
- You can lightly fry the koftay in a pan with a little oil until they are sealed and lightly golden. This helps them hold their shape in gravy.

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### **Storing the Koftay:**
- Place raw or lightly fried koftay on a tray in a single layer and freeze until firm.
- Once frozen, transfer to a zip-lock bag or airtight container and store for up to 2 months.
- When ready to cook, add directly to the gravy or steam before use.

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### **Making the Gravy:**
1. Heat oil in a pan and fry whole spices until fragrant.
2. Add sliced onions and fry until golden brown.
3. Stir in ginger-garlic paste, followed by tomato paste, yogurt, and spices.
4. Cook until oil separates from the masala.
5. Add water and bring to a boil.
6. Gently place the koftay into the simmering gravy. Do not stir immediately to avoid breaking them.
7. Cover and simmer for 15-20 minutes, or until the koftay are fully cooked.
8. Garnish with coriander and serve hot with naan or rice.

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Would you like tips for adding a unique twist to the recipe, or help with any specific part?