Meat Balls in Meat curry

Prep time : 25 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Lamb

(59 ratings)

0 reviews so far

Servings : 2 persons

Published date : November 25, 2016

Ingredients used in Meat Balls in Meat curry

Method:

• For fine paste: 1 medium size onion, 3 teaspoons of red chilli powder, 4 tsp coriander powder, 3 inch ginger, 1 whole garlic (large), ¼ cup grated coconut (50gm), 3 cloves, 6 pepper corns, 2 inch cinnamon stick, broken into pieces 1 teaspoon poppy seeds, ½ bunch coriander leaves and make a fine paste and keep aside.

Directions:

• Wash mutton pieces separately and keep aside.
• Divide the ground masala to 2 equal parts. Half of it goes to curry making.
• Heat ½ tbsp oil in a pressure cooker, sauté mutton pieces for a minute. Add half of the ground masala, pinch of turmeric, salt, tomatoes, 3 cups water and pressure cook for 2 whistles (or till meat is 80% done) and turn off.
• Take remaining half ground masala and add minced meat and just run 2 rounds in the same blender/mincer. Transfer it to bowl and add chickpea flour, egg white and salt and do the hand mixing. Divide the mixture equally to make lemon size balls. This makes 7 - 8 balls.
• Heat the remaining oil in a wide mouth thick bottom pan. In a medium heat add chopped onions and sauté for a few seconds(less than minute). Carefully drop the meat balls and simmer the heat for a minute or two so that the bottom of balls are browned but don’t burn them it tastes awful. Flip over carefully to see the browned edges but don’t break the balls.
• Add the boiled curry to meat balls. Add water if required, cover the lid and cook for 5 minutes and turn off.