Sumptuous meatballs curry recipe for you
January 7, 2009
Meatball curry
Ingredients:
For the meatballs:
800 gm mutton minced, single from the leg, 10 gm finely chopped ginger, 100 gm finely chopped onions, 2 tbsp finely chopped coriander leaves, 4 deseeded and chopped green chilies, 1 tsp freshly roasted and coarsely grounded black pepper, salt to taste, 24 raisins, 2 slices white bred without crusts, ¼ cup milk, a small pinch of nutmeg powder, a small pinch of black cardamom powder, a small pinch of green cardamom powder, a pinch of cinnamon powder, a pinch of clove powder
For the gravy:
5 tbsp cooking oil, salt, 20 gm chopped onions, 2tbsp lemon juice, 5 ¼ tbsp strained garlic paste, 1 cup coconut milk extract or cream, 3 ½ strained ginger paste, 2 tbsp re chili powder, 200 gm tomato puree, 2 tbsp coriander powder, 1tsp turmeric powder, 1 tsp jeera powder
Method:
Soak bread in milk for a minute. Squeeze out extra milk and mash in the bowl, then add the remaining ingredients except for the raisins and mix well. Divide into 24 equal portions, make ball, and flatten between the palms. Place a raisin in the middle and make balls again.
Heat oil in a pan, add onions, sauté on medium heat until limp and soft. Add the garlic and ginger paste, stir for a minute, add the coriander, re chili powder, turmeric and cumin powder stir fry until specks of fat begin to appear on the surface, add 1 ½ cup water, bring to a boil, reduce to low heat, add the meatballs and simmer, stirring occasionally but very, very carefully for five to six minutes. Remove the pan from heat. Stir in the coconut milk or cream very, very carefully. Return pan to heat, bring it just under a boil, ensuring that it does not come to a bubble and cook until the gravy is of sauce consistency. Now add lemon and salt. Bring to just under a boil, remove and adjust the seasoning.
To serve:
Remove to a serving bowl and serve with yellow coconut rice.
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