How To Cook Swaledale Mutton Kofta In Tomato Masala Gravy

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
swaledale mutton kofta in tomato masala gravy cooked

Ingredients

  • 12 x Swaledale mutton koftas
  • 1 tbls. F&Co Schmaltz
  • 2 onions peeled & sliced
  • 2 cloves garlic crushed
  • 1 tbls ginger finely grated
  • 400g tinned chopped tomatoes
  • 200 ml coconut milk
  • 1 tbls Madras curry paste
  • Sea salt to taste
  • 2 ripe tomatoes peeled, deseeded & diced
  • 1 tsp. Garam masala
  • 1 lemon or lime
  • Bunch coriander

swaledale mutton kofta in tomato masala gravy recipe ingredients

METHOD FOR THE GRAVY

  1. Soften the onion, garlic and ginger in the fat over a low heat for 15 minutes or until soft and translucent.
  2. Stir in the madras paste then the tinned chopped tomatoes reserving the Garam Masala for later. Add half the juice of a lemon or lime and then cook over medium heat creating a sauce-like consistency.

tomato gravy cooked

METHOD FOR THE KOFTAS

  1. Lightly sauté the koftas in a frying pan then add to the gravy to cover.
  2. Cover the pan with a lid or sheet of foil and gently simmer gently for 30 minutes turning occasionally adding the Garam masala 5 minutes from the end of the cooking time.
  3. To finish sir in the fresh tomato dice and a squeeze of lemon or lime juice and simmer for a couple more minutes.
  4. Finally add lots of chopped coriander and serve piping hot.

swaledale mutton kofta in tomato masala gravy

to serve

  • Freshly cooked basmati rice scented with saffron or serve with soft roti breads and natural yoghurt spiked with fresh mint.

swaledale mutton kofta in tomato masala gravy cooked