Ingredients:
750
gm. Mutton mince
2
medium- Onion, finely chopped
2
medium- Tomatoes, chopped finely
1
cup- Yogurt
1
tsp. Ginger-Garlic paste
½
tsp. Cumin powder
1
tsp. Coriander powder
¼
tsp. Turmeric powder
½
tsp. Paprika powder
1
tsp. Red chili powder
1
tsp. Garam masala powder
½
tsp. Sugar
2
bay leaves
2 cloves
4 green cardamoms
2 cloves
4 green cardamoms
3
tbsp. Oil
Salt
to taste
Coriander
leaves for Garnish
For marinade:
1
tsp. Ginger, crushed
1
tsp. Garlic, crushed
2-
Green chili, crushed
½
tsp. Black pepper powder
½
tsp. Red chili powder
1-
Egg white
2
tbsp. Coriander leaves, finally chopped
1
tsp. Salt
1.
In a bowl mix together ginger, garlic, green chili, black pepper powder, red
chili powder, egg white, coriander leaves, salt with the mutton mince. Do not
over work the meat as that will result in hard meatballs when cooked. Use a
fork to mix in the ingredients with the meat rather than smashing them with
fingers.
2.
Form the meat into round balls, the recipe should yield about 20-25 balls.
Cover them with a plastic wrap and chill for at least 1hour.
3.
Heat oil in a deep base pan; add the onions with salt saute till the onions
turn light brown in color.
4.
Add the tomatoes, ginger-garlic paste, bay leaves, cloves, cardamom and saute
for about 5-6 min.
5.
Add cumin powder, coriander powder, turmeric powder, paprika powder, red chili
powder, garam masala powder and the sugar, stir to combine.
6.
Add ½ cup of hot water and simmer on med heat for about 6-10 min, till the
tomatoes turn soft.
7.
Remove the pan from top of the heat and stir in the yogurt. If you add the
yogurt to the pan while keeping it on heat, the yogurt will break. Return the
pan to the heat add 1 cup of hot water.
8.
Take the meatballs out of the fridge and gently place each onto the sauce, cover
and simmer on low heat for about 30- 35 minutes, until meatballs are evenly
browned and tender.
9.
The final gravy will be thick and rich, garnish with coriander leaves.
10.
Serve with naan/flat bread and a salad.
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