Keema Mutillu is an excellent dry snack item made with lamb meat, mince and spices combined together and made into dumplings and deep fried until done. To serve we season with creamy sauce to enhance its flavors
- Marinate lamb mince with turmeric powder, red chilli powder, garlic ginger paste, salt.
- Take a pan, add 2 teaspoons of oil, fry the onions till transparent, keep a side.
- In a pan, roast gasalu (poppy seeds) and ground nuts separately without oil for few minutes.
- Make small pieces of dry coconut and chop the mint and coriander.
- In a grinder, grind coconut pieces and gasalu, later add green chillies, mint, coriander, putnala papu, garam masala and onions, make a fine paste.
- Now add the mince and grind for less than a minute.
- Apply some oil or water to your hand and make medium size balls.
- In a deep pan, heat oil and fry these balls on a medium fame till they turn to brown color.
- You can serve them dry like side dish or make a sauce version.
Sauce Version:
- In a pan add some oil fry half teaspoon of jeera, cashew nuts, saute it.
- Then add 2 chopped tomatoes, curry leaves, pinch of turmeric powder, half teaspoon of red chilli, pinch of salt, 2 teaspoons of water and cook them for 8-10 minutes with closed lid.
- Stir the sauce and add the keema balls and cook by stirring occasionally for 15- 20 minutes with closed lid ( They will observes the sauce).
Now,delicious soft keema mutillu is ready to serve with thick sauce.