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Golden mutton balls in bright green bachali gravy, oil on edges, coconut and coriander on top with rice
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Bachali Mutton Kabab (Andhra Mutton Kofta in Malabar Spinach Gravy)
Prep Time
20 mins
Cook Time
35 mins
Total Time
50 mins
 

Authentic Andhra-style mutton kofta curry simmered in a spiced Malabar spinach (Bachali) gravy. Tender, crisp-fried mutton meatballs paired with savory greens.

Course: Main Course
Cuisine: Andhra, South Indian
Keyword: Andhra mutton kofta curry, Bachali Mutton Kabab, Malabar spinach mutton
Servings: 4 (approx. 14–16 meatballs in gravy)
Calories: 680 kcal
Author: Uppada Lakshmi
Ingredients
  • For the Mutton Kababs Meatballs:
  • 250 g minced mutton goat or lamb, 80/20 lean-to-fat ratio
  • 60 ml ¼ cup water
  • ½ tsp fine sea salt
  • ¼ tsp turmeric powder
  • 1 tbsp roasted gram flour besan
  • ½ tsp Indian red chili powder
  • ¼ tsp garam masala powder
  • Neutral oil for frying approx. 150 ml
  • For the Bachali Gravy:
  • 1 bunch approx. 150 g Malabar spinach (Bachali), washed and drained
  • 2 tbsp neutral cooking oil
  • ½ tsp whole cumin seeds jeera
  • 1 cup red onions thinly sliced
  • 1 tbsp ginger-garlic paste freshly crushed
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder adjust to taste
  • ½ tsp fine salt or to taste
  • 1½ tsp unsweetened desiccated coconut powder
  • ½ tsp garam masala powder
  • 1 tbsp fresh coriander leaves finely chopped
Instructions
  1. Par-cook the mutton: Simmer 250g minced mutton with 60ml water, ½ tsp salt, and ¼ tsp turmeric in a small pot over medium-low heat until completely dry and cooked through (8–10 minutes). Cool.
  2. Blanch the greens: Boil 150g cleaned Malabar spinach leaves in open water for 3 minutes. Shock in ice water for 1 minute, drain completely, and blend into a smooth puree.
  3. Form the kababs: Pulse cooled par-cooked mutton, 1 tbsp roasted gram flour, ½ tsp chili powder, and ¼ tsp garam masala in a food processor until it forms a cohesive, shapeable paste. Roll into 1-inch balls.
  4. Fry the kababs: Heat frying oil to 175°C (350°F). Fry meatballs in small batches for 3–4 minutes until a rich golden brown. Drain on paper towels.
  5. Temper the gravy: Heat 2 tbsp oil in a pan over medium heat. Crackle ½ tsp cumin seeds, then add 1 cup sliced onions and sauté for 6–8 minutes until golden amber.
  6. Bloom spices: Stir in 1 tbsp ginger-garlic paste and sauté for 90 seconds. Add ½ tsp turmeric, 1 tsp coriander powder, 1 tsp chili powder, and ½ tsp salt; cook on low heat for 30 seconds.
  7. Simmer the base: Stir in the Bachali puree. Cook uncovered for 3 minutes until gently simmering and integrated.
  8. Combine and finish: Add the fried mutton balls, 1½ tsp desiccated coconut powder, and ½ tsp garam masala. Fold gently and simmer on low for 2–3 minutes.
  9. Garnish: Top with fresh coriander leaves, rest covered for 5 minutes, and serve warm with steamed rice.