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| Ingredients |
Quantity |
| Minced mutton |
150 gm
|
| Garam masala powder
|
one pinch |
| Chilli powder
|
one pinch
|
| Turmeric powder |
one pinch |
| Cumin powder
|
one pinch
|
| Coconut paste (fried)
|
50 g
|
| Coriander powder |
1 tsp
|
| Tomato
|
2 nos |
| Onion
|
250 gm |
| Ginger garlic paste |
2 tsp |
| Coconut grated
|
250gm |
| Sonf
|
1 tsp |
| Mustard seed
|
one pinch |
| Coriander leaves (Chopped)
|
to taste
|
Curry leaf
|
1 leaf
|
| Dry red chilli
|
2 nos |
| Coconut oil
|
one tsp |
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Method
of preparation
|
Gravy
Fry the coconut in coconut oil with whole garam masala, sonf and onion. Fry till golden brown colour. Add some chopped tomato, cook well and make it a paste. Cook the sauce with salt for few minutes.
Balls
Put all the powdered spices, half of the ginger-garlic paste, salt and lime juice to the minced meat and knead well to make it tight. Make four even-sized balls. Put the balls to the boiling gravy and let it boil for twenty minutes.
Temper the curry with mustard, chilli and curry leaf. Serve hot with rice.
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| Courtesy : Greenwoods, Thekkady, Idduki |
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