• Overview
  • Ingredients
  • Directions
  • Reviews

Minced mutton Meatballs slow cooked in a spicy gravy make for an appetizing meal. Serve them with coconut rice and you've got a winner.Meatball curry

Ingredient

  • 1 kg Mutton mince 
  • 5 onions chopped very fine 
  • 2 tbsps garlic paste 
  • 1 tbsp ginger paste 
  • 2 tbsps garam masala (for the Koftas) 
  • 3 tbsps tomato ketchup 
  • 1/2 cup coriander leaves chopped fine 
  • Salt to taste 
  • 3 tbsps vegetable/canola/sunflower cooking oil 
  • 1 tbsp ginger paste 
  • 2 tbsps garlic paste 
  • 2 tsps coriander powder 
  • 1 tsp cumin powder 
  • 1/2 tsp turmeric powder 
  • 1 tsp chilli powder 
  • 1 tsp garam masala (for the gravy) 
  • 4 large tomatoes cubed

Direction

  • Put the minced Mutton, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well. 
  • Form the mixture into equal sized balls and keep on a plate. 
  • Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. 
  • Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes. 
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it. 
  • Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes. 
  • Stir gently so as not to break the meatballs. 
  • Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
  • Serve with Jeera Rice and Kachumbar salad. 
  • 1 kg Mutton mince 
  • 5 onions chopped very fine 
  • 2 tbsps garlic paste 
  • 1 tbsp ginger paste 
  • 2 tbsps garam masala (for the Koftas) 
  • 3 tbsps tomato ketchup 
  • 1/2 cup coriander leaves chopped fine 
  • Salt to taste 
  • 3 tbsps vegetable/canola/sunflower cooking oil 
  • 1 tbsp ginger paste 
  • 2 tbsps garlic paste 
  • 2 tsps coriander powder 
  • 1 tsp cumin powder 
  • 1/2 tsp turmeric powder 
  • 1 tsp chilli powder 
  • 1 tsp garam masala (for the gravy) 
  • 4 large tomatoes cubed
  • Put the minced Mutton, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well. 
  • Form the mixture into equal sized balls and keep on a plate. 
  • Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. 
  • Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes. 
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it. 
  • Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes. 
  • Stir gently so as not to break the meatballs. 
  • Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
  • Serve with Jeera Rice and Kachumbar salad. 

Not reviewed yet

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