Ingredients
- Onions - 2, large, finely chopped
- Ginger garlic paste - 1 tbsp
- Turmeric powder - 1/2 tsp
- Red chili powder - 1 1/2 tsps
- Coriander powder - 1 tbsp
- Cumin powder - 1/4 tsp
- Garam masala powder - 1/4 tsp
- Curry leaves - 1 sprig
- Tomato puree - 1 cup
- Coconut milk - 1/2 cup
- Salt to taste
- Cooking oil - 3 tbsps
- Coriander leaves - 2 tbsps, finely chopped
- For the Meatballs:
- Mutton Kheema - 1/2 kg, finely minced meat
- Garam masala powder - 1/4 tsp
- Green chilies - 2, finely chopped
- Coriander leaves - 4 tbsps, finely chopped
- Salt - 1/2 tsp
Method
- In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
- Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.
- Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
- Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.
- Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.
- Add coconut milk and cook for 2 mts and turn off heat.
- Serve warm with coconut rice.
Share or Recomend to your friends through Blogger FB Twitter Google+ or Email shown in below
