KEEMA MUTILLU [ LAMB MINCE BALLS]
(1)Lamb mince -- 500 gms
(2)Onions â€“ 1 medium ( cut into slices).
(3)Garam masala whole (2 cinnamon, 3 cloves, 2 cardamom and half tsp black jeera)
(5)Ground nuts 20 gms.
(6)Putnala papu 30 gms
(7)Dry coconut â€“1/4.
(8)Gasalu (poppy seeds) â€“2 tsp s.
(9)Mint â€“1 Bunch
(10)Coriander â€“1 Bunch
(11) Red chilli powder â€“1- 2 Tsp s.
(12)Turmeric â€“half tsp.
(13)Garlic & Ginger â€“1 Tsp.
(15)Green chillies â€“6.
(1)Take a bowl add lamb mince, turmeric powder, red chilli powder, garlic&ginger paste,
and salt, mix it well and keep a side.
(2)Take a pan add 2 tsps of oil and fry the onions till transparent, keep a side.
(3) In a pan roast gasalu (poppy seeds) and ground nuts separately without oil for few minutes.
(4)Make small pieces of dry coconut and chop the mint and coriander.
(1)In a grinder, grind coconut pieces and gasalu, later add green chillies, mint, coriander, putnala papu, garam masala and onions make a fine paste.
(2)Now at last add the mince and grind for less than a minute.
(3)Apply some oil or water to your hand and make medium size balls.
(4)In a deep pan heat oil and fry these balls on a medium fame till they turn to brown color.
(5)You can serve them dry like side dish or make a sauce version.
(1)In a pan add some oil fry half tsp jeera, cashew nuts after few minutes add 2 chopped tomatoes, curry leaves, pinch of turmeric powder, half tsp red chilli and pinch of salt and 2 Tsp of water and cook them for 8-10 minutes with a led on.
(2)Stir the sauce and add the keema mutillu for 15- 20 minutes with a led on. They will observes the sauce. Stir it frequently.
(3)Serve the delicious soft keema mutillu in a thick sauce.
Serve it as side dish with papu charu and rice; tastes top of the world.