Recipe for Mutton Kofta Stuffed with Dried Prunes

Mutton Kofta Stuffed with Dried Prunes

A masterpiece from Minitz Spice Brand: tender mutton koftas with a hidden treasure of sweet alubhukhara, nestled in your choice of two exquisite gravies

The Art of Perfect Koftas

What Makes This Recipe Special

This isn't your everyday kofta recipe. The magic lies in the overnight marination, where premium mutton mince absorbs the aromatic essence of fresh herbs, saffron-infused milk, and fragrant kewra water. Each kofta conceals a sweet-tart dried prune at its heart, creating an unexpected burst of flavor that elevates this dish from homestyle to restaurant-quality.

The dual gravy options showcase the versatility of Indian cuisine—choose the vibrant Anglo-Indian style with its rich tomato base and saffron notes, or opt for the delicate, yogurt-based Kashmiri Yakhni inspired preparation. Both transform the same koftas into entirely different culinary experiences.

Mutton Mince

With 20% fat for juiciness

Marination Time

Overnight for depth

Gravy Options

Anglo-Indian or Kashmiri

Ingredients for the Koftas

The Base

• 1 kg mutton mince (20% fat)

• 1 cup Bengal gram flour

• 1 egg for binding

• Dried prunes for stuffing

Fresh Aromatics

• 1 cup chopped fresh mint

• 1 cup chopped coriander

• 5 green chillies (coarse paste)

• 1 tbsp shredded ginger

Flavor Enhancers

• 3 tbsp saffron milk

• 1 tbsp kewra water

• 1 tbsp garam masala

• 1 tbsp garlic paste

• Salt to taste

Crafting Perfect Koftas: Step by Step

Prepare the Mix

Squeeze excess water from the mutton mince thoroughly. Combine all ingredients—the fresh herbs, pastes, saffron milk, kewra water, gram flour, egg, and homemade garam masala. Mix until everything is well incorporated. The overnight rest in the refrigerator is non-negotiable; this is where the flavors marry and the texture develops its silky character.

Shape & Stuff

Remove the mixture from refrigeration. With slightly wet hands, take a portion of the mixture and flatten it in your palm. Place one dried prune in the center and carefully seal it, rolling into a smooth ball. The prune should be completely enclosed. Refrigerate the formed koftas for 30 minutes to firm them up, preventing breakage during cooking.

Gentle Poaching

Fill a large pot with water and add a few precious saffron strands. Heat until warm but not boiling—this gentle temperature is crucial. Carefully lower each kofta into the water using a slotted spoon. Maintain low heat throughout, occasionally turning them gently. After 15 minutes, remove and let them rest. Reserve the aromatic stock—it's liquid gold for both gravies.

Gravy Option 1: Anglo-Indian Saffron Curry

The Bold & Beautiful

This vibrant gravy brings together the best of Anglo-Indian cuisine—a gorgeous marriage of tangy tomato ketchup, aromatic roasted spices, and luxurious saffron milk. The yogurt adds a subtle tang while the reserved kofta stock deepens the flavor profile exponentially.

Ingredients You'll Need:

• ¼ cup tomato ketchup

• ½ tbsp roasted jeera powder

• ½ tbsp roasted dhania powder

• ¼ tbsp Kashmiri red chilli powder

• 1 cup saffron-infused milk

• 1 cup beaten yogurt

• Reserved kofta stock

• Salt to taste

Pro Tip from Minitz:

Freshly roast and grind your jeera and dhania for maximum aroma. The difference between store-bought and fresh ground spices is the difference between good and exceptional.

Cooking the Anglo-Indian Gravy

01

Build the Base

Heat oil in a large, heavy-bottomed container. Mix the ketchup with jeera powder, dhania powder, and red chilli powder. Add this mixture to the hot oil—it will splatter dramatically, so cover immediately. Keep the flame low to prevent burning.

02

Layer the Flavors

Pour in the reserved stock, stirring to incorporate all the spices. Add the well-beaten yogurt gradually, stirring constantly to prevent curdling. Season with salt. Let this aromatic mixture simmer for 10 minutes on low flame, allowing the flavors to meld beautifully.

03

Unite & Finish

Gently add the poached koftas to the gravy. Pour in the saffron-infused milk, which will give the curry its signature golden hue and royal aroma. Cook on very low flame, stirring occasionally, until the gravy reaches your desired consistency. For yellow rice, aim for a medium-thick gravy that coats the back of a spoon.

Gravy Option 2: Kashmiri Yakhni Inspired

The Delicate Masterpiece

Inspired by the legendary Kashmiri Yakhni and Gostaba, this gravy is the epitome of refined elegance. Unlike the bold Anglo-Indian version, this preparation showcases the subtle interplay of yogurt, aromatic fennel, and warming ginger—a testament to the sophisticated simplicity of Kashmiri cuisine.

The pale, creamy consistency belies the complexity of flavors within. This is comfort food elevated to an art form, where each spice whispers rather than shouts, creating a harmonious symphony on your palate.

Your Ingredient List:

• Reserved mutton stock

• ½ tsp dry mint leaves

• Pinch of hing in hot water

• 1 cup yogurt with dry ginger powder

• 3 tbsp saunf (fennel) powder

• 1½ tbsp black & white pepper

• 10 whole dry Kashmiri red chillies

• Salt to taste

Preparing the Yakhni-Inspired Gravy

Heat the Stock

Pour the aromatic mutton stock into a large container. Warm it gently—never let it boil aggressively. The goal is a gentle simmer that coaxes out flavors rather than forcing them.

Add Aromatics

Stir in the dry mint, hing water, whole Kashmiri chillies, and the spiced yogurt mixture. Keep stirring regularly to prevent the yogurt from splitting. The saunf, dry ginger, and pepper will create layers of warmth.

Finish with Koftas

Gently nestle the koftas into the gravy. Cook on low flame, allowing them to absorb the delicate flavors. The gravy should be light but creamy—not watery, yet not thick. This balance is the soul of Yakhni.

Minitz Mastery Note:

The consistency should be lighter than the Anglo-Indian version. Think elegant and refined—the gravy should gracefully coat the rice rather than overwhelm it.

Serving Suggestions & Pairings

Classic Yellow Rice

The traditional companion for the Anglo-Indian gravy. Saffron-infused basmati rice with whole spices provides the perfect canvas for the rich, tangy curry. The colors alone make this combination a feast for the eyes.

Steamed Basmati

For the Yakhni-inspired gravy, opt for plain steamed basmati. Its subtle flavor allows the delicate gravy to shine. The pristine white rice against the pale gravy creates an elegant presentation worthy of any special occasion.

Indian Breads

Both gravies pair beautifully with naan, roti, or paratha. Use the bread to scoop up the koftas and soak up every drop of that precious gravy. A rustic, homestyle way to enjoy this gourmet preparation.

Garnish generously with fresh coriander leaves, a sprinkle of garam masala, and a few saffron strands for that restaurant-quality finish. Serve with cooling cucumber raita and tangy pickles to balance the richness.

The Minitz Promise: Premium Spices, Authentic Flavors

Why Spice Quality Matters

At Minitz, we believe that extraordinary dishes begin with extraordinary ingredients. This recipe demands the finest spices—freshly roasted jeera and dhania, authentic Kashmiri saffron, aromatic kewra water, and premium whole spices for your homemade garam masala. The difference between average and exceptional isn't just technique; it's the quality of every ingredient you use.

Notice how this recipe specifically calls for freshly roasted and powdered spices? That's not a suggestion—it's the secret to depth of flavor that defines restaurant-quality cooking at home. Pre-ground spices that have been sitting in your pantry for months simply cannot deliver the aromatic punch that fresh ground spices provide.

"The soul of Indian cooking lies not in complexity, but in the quality and freshness of the spices you choose. Honor your ingredients, and they will honor your table."

— Minitz Spice Philosophy

Fresh Ground Advantage

Roast whole spices and grind them just before cooking. The essential oils that create aroma are at their peak immediately after grinding.

Saffron Selection

Invest in genuine Kashmiri saffron. Those deep red threads with their distinct aroma make all the difference in both color and flavor.

Patient Process

Don't rush the overnight marination or the gentle cooking process. Good food, like good spice blends, requires time to develop its character.

Ready to create restaurant-quality Indian cuisine in your own kitchen? Start with the finest spices from Minitz, follow these techniques with patience and love, and watch as your home cooking transforms into something truly extraordinary. The journey from good to exceptional begins with a single, perfectly spiced dish.