| INGREDIENTS |
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Mutton mince (keema) 450 grams Mutton fat 2 tablespoons Eggs 2 Poppy seeds (khuskhus/posto) 2 teaspoons Ginger, chopped 1 inch piece Garlic, chopped 4-5 cloves Green chillies, chopped 4 Coconut, scraped 1/4 cup Whole dry red chillies 2 Black peppercorns 15 Split Bengal gram (chana dal) 2 tablespoons Coriander seeds 2 tablespoons Cinnamon 1 inch stick Cloves 2 Star anise 1 Green cardamoms 2 Nutmeg, grated 1/4 teaspoon Fresh coriander leaves, chopped 3 tablespoons Turmeric powder 1 teaspoon Salt to taste Oil 8 tablespoons Onions, chopped 2 medium Tomatoes, chopped 2 medium Tamarind pulp 1 1/2 tablespoons |
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METHOD
Clean mutton mince and pound mutton fat into it till well blended. Break eggs and mix into the mince with light hands.
Soak poppy seeds (khuskhus) in two tablespoons of warm water for fifteen minutes. Grind with ginger, garlic, green chillies and coconut to a fine paste.
Dry roast whole dry red chillies, black peppercorns, chana dal, coriander seeds, cinnamon, cloves, star anise, green cardamoms and nutmeg till fragrant. Cool and grind to a coarse powder.
Add coriander leaves (keeping aside some for garnish), turmeric powder, salt and a quarter of the masala paste and the masala powder to the mutton mince and keep aside for at least an hour to marinate, preferably in a refrigerator.
Divide mince into sixteen equal parts, wet your palm and form into smooth balls. Cover with a wet cloth and set aside.
Heat oil in a wide mouthed shallow pan, add onions and sauté till golden brown. Add remaining masala paste and continue to cook.
Pour in pureed tomatoes, tamarind pulp, salt and one cup of water. Cook on medium heat for five to six minutes or till the fat separates.
Add remaining masala powder and simmer for a minute. Add a little more water if required.
Gently slide in mutton balls and cook on low heat for fifteen minutes or till the mutton balls are cooked.
Serve hot garnished with the reserved coriander leaves.
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