Pistachio and Muttons Kofta with Sticky Date Sauce

I was craving middle eastern food during the lockdown. So, I decided to make it myself because going is out is not an option.


  • 500 gms Mutton Kheema
  • 80 gms Pistachios (unslated)
  • Pita Bread
  • 10-15 Dates
  • 1 Tbsp Ginger-Garlic Paste
  • 3 Green Chillies
  • 3 Onions (medium-sized – 2 1/2 sliced and 1/2 grated)
  • 1 Tbsp Jeera Powder
  • 1 Tbsp Coriander Powder
  • 1 Tbsp Garam Masala
  • 1 Tbsp Cinnamon Powder
  • 1 Lemon (juiced)
  • Carrots
  • Parsley
  • Butter 


Prep: 30 minutes
Cooking: 15 minutes

  1. To make date sauce – heat pan and add dates, water, salt, 1 spoon of sugar, a pinch of cinnamon. Bring it to a boil. Once cooled, use a blender to smoothen the paste. Add little water if the mixture becomes too thick.
  2. Heat olive oil in a pan add sliced onions and a pinch of salt. Sauté until onions become light brown. Then add the date sauce and lemon juice to the mixture. Mix well.
  3. In a bowl, combine minced mutton, crushed pistachios, salt, grated onion, jeera powder, coriander powder, garam masala and cinnamon powder. Makes around 9-10 patties. Heat oil in a pan over medium heat and fry for about 15 minutes. Alternatively, heat the oven to 180c and bake for about 15 minutes (flip them over in half time).
  4. For the carrot salad, slice carrots into thin strips, add some olive oil, lemon juice, a pinch of salt and pepper. Mix well.
  5. To serve, place mutton kofta on warm pita bread with date sauce, onions, carrots and yoghurt on top. Shahiat Tyb!