MOUTH – WATERING MUTTON BALL CURRY

Ingredients – ( for mutton balls) – Keema – 1\2 kg,Besan (roasted) -3tbsp, Onions – 3, Green chillies(finely chopped) – 3, Cloves- 4-5, Dalchini – 1.5 cm piece,Curd – 2tbsp,Coconut powder – 1 tbsp, A pinch of haldi, Salt to taste, Oil for frying.

(for Gravy) –  Tomatoes – 4, Onions – 3, Ginger – garlic paste – 2 tbsp,Dhania powder-2 tsp, Red chilly powder -11\2tsp,Tezpatta -1, Black elaichi – 1, Green elaichi -3, Dalchini – 1 inch piece,  Lemon juice – 1tsp, Garam masala – 11\2 tsp, Salt to taste, Oil – 1tbsp, Green dhania for garnishing.

Method – Grind together all ingredients for koftas in a blender, so that everything combines well.Now grease your palms and prepare lemon size balls of the prepared mixture. Keep aside. 

Now, take oil in a kadahi and add in finely sliced onions. Fry till golden brown and then transfer into a bowl.When cool,grind to a coarse paste. Next, add in the whole spices i.e. black and green elaichi, tezpatta and dalchini and saute for a few seconds. Add in ginger – garlic paste and saute for a minute. Next, add in the powdered spices and half cup of water.Mix nicely till the water dries up. Add in the onion paste and curd and simmer till it dries up. Add in tomato paste and simmer further. Add in 2 cups of water or according to the consistency of the gravy required. Cover and cook till a nice aroma emanates from the dish. Add in the prepared balls one by one. Bring to a boil on high flame , cover and simmer on low flame for8 – 10 minutes. Serve hot, garnished with dhania leaves.

Also try tempting Tandoori chicken,which is perfect for a cold winter night!