Don’t like the gamy smell of meat in meatballs? Try this recipe that uses cooked meatballs made from mutton, whole spices and dal, dunked in a delectable curry. Make before hand and store in the fridge for a quick lunch or dinner.
Ingredients:
1. For meatballs: (recipe cut in half, makes about 20-30 bite sized meatballs, cup measurement-200ml)
• Beef/mutton, 500 g, without bone
• ginger- garlic paste, 1 &1/2 tbsp
• roasted ground coconut, 1 & 1/4 tsps
• red chilli powder, 1 n 1/4 teaspoons
• turmeric powder, 3/4 teaspoon
• Garam masala powder, 1 n 1/8 tsp
• Chana dal, 1/2 cup
• Cooking Oil, 1/2 tbsp
• Water, 200 ml
• Salt, 1 & 1/4 teaspoons
• Poppy seeds/Khash khash, 3 &1/2 teaspoons, roasted, powdered.
• lemon, one, small
• raw beef, 50 g.
2. For the curry:
• Tomatoes, 110 g, pureed
• fried onions, 1/3 cup, heaped
• almonds, 5-6
• roasted coconut powder, 2 1/2 tablespoons
• Sour curd, 500 g
• 1 lemon
• turmeric powder, 1/4 teaspoon
• red chilli powder, 1 teaspoon
• ginger- garlic paste, 1/2 tablespoon
• Shah zeera, 1/2 teaspoon
• whole spices: 3 cloves, 3 cardamom, 1 cinnamon stick
• Salt, 3/4 teaspoon
• Green chillies, 3-4
• mint and coriander leaves, chopped, 2-3 tablespoons
• garam masala powder, 1/2 tsp
• water, 3/4 cup
Method:
1. Prepare the meatballs:
• toss beef, ginger-garlic paste, coconut powder, red chilli powdr, turmeric, garam masala powder, chana dal, oil and water into a pressure cooker or a large pot. Pressure Cook for 20-25 minutes over medium-low heat or simmer covered for 1 hour or until fork tender.
• cool and add salt, khash khash, raw beef and lemon juice, to taste. Grind the mixture to a consistency as shown in the video. Mix well and shape the meatballs.
• set aside the amount of meatballs you would like to have in the curry and freeze the rest of them for later.
2. Prepare the curry:
• to a blender, add almonds, coconut powder, fried onions and 2-3 tablespoons of water. Blend to a smooth mixture.
• into a another bowl, add curd, prepared mixture, and 3/4 cup of water. Whisk well and set aside.
• place a large pot over medium heat. Add oil, whole spices, shah zeera, tomatoes, ginger-garlic paste, turmeric powder and red chilli powder. Cook for 3-4 minutes and turn down the heat.
• Pour in the curd mixture and keep stirring until it comes to boil (this prevents the mixture from curdling).
• add a cup of water, salt to taste, green chillies, mint and coriander leaves, lemon juice (if needed), and garam masala powder. Mix and cover partially and simmer for 3-4 minutes.
3. Deep fry the meatballs:
• deep fry the meatballs over medium heat until golden brown on all sides. Use as many meatballs as you would like to have in the curry. You can freeze the rest and use for later.
• dunk them into the curry while still hot.
• let them rest in the curry for about 1/2 an hour before serving.
Recent Comments