Spicy Meatball Curry

Ingredients

For Meatballs

  • 500 gm mutton, minced
  • 2 tbsp finely chopped coriander leaves
  • 7-8 green chillies finely chopped
  • 5 almonds, blanched and peeled
  • 1/2 tsp garlic paste
  • 2 medium onions, finely chopped
  • 1 tsp red chilli powder
  • A pinch of turmeric powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp salt
  • 1/3 cup Bengal gram dal, roasted and powdered
  • 1-2 tbsp yogurt (if required)

For curry –

  • 2 medium onions, finely chopped
  • 1/2 tsp ginger paste
  • 1 1/2 tsp garlic paste
  • 2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 1/2 tsp salt
  • 2 medium tomatoes, pureed
  • 1 cup yogurt
  • Juice of 1/2 lime

Seasoning

  • 4-5 tbsp oil
  • 2 cloves
  • 4 green cardamoms
  • 1.5” cinnamon stick

Garnish

  • 1 tbsp finely chopped mint leaves
  • 1 tbsp finely chopped coriander leaves

Directions

  1. Wash the mince and squeeze out water completely
  2. It is important to squeeze the mince dry
  3. Put all ingredients listed under “meatballs” except mince, Bengal gram and yogurt into a mixer
  4. Grind without water. If it is too dry, add yogurt
  5. Add the mince and grind along with the other ingredients. Do not make it too fine
  6. Add roasted, powdered gram and mix well
  7. Make 2” balls and set aside
  8. Put the oil for seasoning in a pan on moderate heat
  9. When hot, season with the whole spices
  10. Add the onions and fry to a golden brown
  11. Add ginger and garlic and fry well for about 5 minutes sprinkling water as required
  12. Mix in the spice powders and salt and cook for about 10 minutes
  13. Add the tomatoes and cook for another 10 minutes till the tomatoes blend well with the masalas
  14. When well fried, stir in the yogurt
  15. Sprinkle a little water if necessary, bring the broth to a boil, add the meatballs and cook on moderate heat without disturbing for about 10 minutes
  16. Pour in the lime juice
  17. The broth can now be reduced to gravy consistency
  18. Garnish with mint and coriander leaves

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