Hyderabadi Keema Kofta Curry

Hyderabadi Keema Kofta Curry

Prep Time

30 mins

Cook Time

25 mins


  • 500g lamb mince
  • 4-5 cloves
  • 2-3 green cardamoms
  • 1/2 tsp whole Rajah Black Peppercorns
  • 1 inch Rajah Cassia Bark (cinnamon stick)
  • 1 tsp cumin seeds
  • 2 tbsp cashew nuts
  • 2 tbsp Besan (gram flour)
  • 3 tbsp coriander leaves
  • 1/2 cup oil
  • 2 onions, finely chopped
  • 2-3 dried Rajah Whole Red Chillies
  • 3 tsp ginger & garlic paste
  • 3 tbsp Greek yoghurt
  • 4 tbsp Rajah Achari Gosht Masala
  • 1 tsp red chilli powder
  • 1/4 tsp Rajah Haldi Ground Turmeric
  • 1 can tinned tomato, blended into a puree
  • 1 cup of water
  • 2 tbsp coriander leaves, chopped to garnish
  • Salt to taste


  1. Grind all your whole spices to a fine powder. Add your cashew nuts and grind down to a fine powder.
  2. Take a food processor and add your mince along with the whole spice and cashew powder, salt and gram flour. Add the coriander leaves and mix well. Pour into a bowl and pop in the fridge for 30 minutes.
  3. Grease your palms with oil and make lime-sized balls with the mince. These will be your kofta meatballs.
  4. To make the gravy, heat a drizzle of oil in a pan and add the chillies and chopped onions. Fry until the onions are golden brown. Add your ginger and garlic paste and fry for 5-6 minutes.
  5. Add the tomato puree and 1 cup of water. Cook for a further 4 minutes.
  6. Add the Greek yoghurt 1 tbsp. at a time, stirring constantly. Add the Rajah Achari Gosht Masala, salt and ground turmeric. Stir well.
  7. Add the kofta meatballs and cook on a medium-low flame. Simmer until the meatballs are cooked all the way through.
  8. Garnish with coriander leaves and serve!