Bihari Mutton Kofta

Method

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   About Bihari Mutton Kofta: Mutton Kofta is the festive showpiece of Bihari non-veg cooking — soft spiced mutton balls in a rich gravy. Across Bihar, mutton kofta is the celebration dish — appearing at weddings, Eid feasts, and major family gatherings. The dish reflects deep Mughal influence on Bihari cuisine: kofta technique came through Mughal kitchens, the spicing reflects local Bihari preferences.

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   Gather ingredients for kofta: 500g minced mutton (lamb or goat), 1 medium onion grated and squeezed dry, 4 garlic cloves minced, 1-inch ginger grated, 1 small egg lightly beaten (binds the kofta), 2 tbsp roasted gram flour (besan — helps bind), 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, 1/2 tsp red chilli powder, 1 tsp salt, 2 tbsp finely chopped fresh coriander, neutral oil for frying.

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   Gather ingredients for gravy: 3 tbsp neutral oil or ghee, 2 medium onions thinly sliced, 4 garlic cloves minced, 1.5-inch ginger grated, 2 medium tomatoes pureed, 1 tsp red chilli powder, 1.5 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp garam masala, 2 cups water or mutton broth, 1/2 cup plain yogurt whisked smooth, 1 tbsp ghee for finishing, fresh coriander to garnish, salt to taste.

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   Make the kofta mixture: In a wide bowl combine minced mutton, grated squeezed onion, minced garlic, grated ginger, beaten egg, gram flour, ground coriander, cumin, cardamom, cloves, cinnamon, red chilli powder, salt, and chopped coriander. Mix vigorously by hand for 3-4 minutes — develops protein structure for tender kofta. Cover and rest 30 minutes in the fridge.

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   Shape the kofta: Wet your hands with cold water. Take 30g portions of the kofta mixture (16-18 portions). Roll firmly between palms into smooth round balls about 3cm diameter.

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   Fry the kofta: Heat 2 cups oil in a heavy-bottomed kadhai over medium heat. Test by dropping a tiny piece of mixture — should rise within 5 seconds. Add 5-6 kofta at a time. Do not crowd. Fry for 4-5 minutes total, turning gently every minute, until uniformly deep golden brown on all sides. Lift out with slotted spoon, drain on kitchen paper.

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   Make the gravy base: Use a heavy-bottomed pot or wide kadhai. Pour 3 tbsp oil over medium-high heat. Heat 30 seconds. Add sliced onions. Stir-fry for 8-10 minutes until deep golden brown — the deep browning is essential for proper Bihari gravy. Add minced garlic and grated ginger. Stir for 1 minute.

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   Add spices and tomato: Sprinkle in red chilli powder, ground coriander, ground cumin, and turmeric. Stir for 30 seconds — spices bloom in hot oil. Add the pureed tomatoes. Cook for 5-7 minutes until the oil starts separating from the tomato mixture (a Bihari sign that the masala is properly cooked).

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   The critical yogurt addition: Reduce heat to low. Whisk the yogurt smooth in a separate bowl. Add the yogurt to the masala very slowly — about 2 tbsp at a time — while stirring continuously. Adding all at once curdles the yogurt. After all yogurt is integrated, cook for 3 minutes — the gravy will be smooth.

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    Add water and bring to simmer: Pour in 2 cups water (or mutton broth). Add salt to taste — about 1 tsp. Bring to a gentle simmer over medium heat.

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    Add the kofta and simmer: Once simmering, gently slide the fried kofta into the gravy. Reduce heat to medium-low. Cover and simmer for 15-20 minutes — kofta absorb the gravy flavours and become more tender.

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    Final aromatic finish: Sprinkle in 1 tsp garam masala and stir for 1 minute — the final aromatic addition. Finish with 1 tbsp ghee on top — produces extra rich character. Should taste deeply complex — succulent mutton with bold Bihari spices, gentle creamy yogurt depth, sweet caramelised onions, sharp ginger warmth, garam masala fragrance.

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    Garnish and serve: Sprinkle 2 tbsp finely chopped fresh coriander over the top. Serve hot with traditional Bihari accompaniments: hot rice or basmati pulao, soft naan or roti, sliced raw onion with lemon, mango pickle, plain yogurt or raita. The classic Bihari pairing is mutton kofta with rice. At Bihari weddings, mutton kofta is one of the centrepieces.

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    Variations: Some Bihari families add 100g cashew paste to the gravy for richer character. Others add 1/4 cup fresh cream at the end for European-influenced richness. For lighter version, reduce the yogurt to 1/4 cup and increase water to 2.5 cups.

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    A cultural and nutritional note: The kofta tradition came through Mughal kitchens centuries ago and was adapted to Bihari preferences. Modern Bihari mutton kofta represents a genuinely fusion dish — Mughal technique with Bihari spice preferences. Each serving provides exceptional protein from mutton, complex amino acids, B vitamins, iron, and substantial calories.

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    Leftover storage: Stored in fridge in an airtight container, mutton kofta keeps for 3-4 days and tastes even better the next day. The flavours integrate beautifully overnight. Reheat gently on stovetop.