Kheema Balls Curry/Meatball Curry/Kheema Muttila Shorva

Prep Time: 15min
Cook Time: 40min
Total Time: 55min
Yield: 5-6 Servings

Ingredients

500 Grams Kheema(minced mutton)
1 Medium Sized Onion, chopped
1 Tblspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1 Tblspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Sticks
4-5 Green Cardamom(Ellachi) Pods
3-4 Cloves(Lavang)
1/4 Cup Roasted Chana Dal( Putnala Pappu)
1/4 Cup Mint(Pudina) Leaves
1/4 Cup Cilantro(Kothimir) Leaves
3 Cups + 1 Tblspn Water
2 Tblspn Yogurt(Curd)
2 Tblspn + 1 Tspn Oil

Directions

• Wash minced meat under running water. Keep aside to drain.
• Heat 1 teaspoon oil in a sauce pan, add onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for one minute. Add chilli powder, salt, turmeric, coconut powder, coriander powder & saute for another minute. Turn off the flame & set aside to cool at room temperature. 
• In a mixie jar; add dalchini, ellachi, shahjeera, lavang, roasted chana dal & grind it into a fine powder. 

• Add onion mixture, mint leaves, cilantro leaves, 1 tablespoon water to masala powder & grind again all together into a smooth paste.

• In a bowl add 2 cups of water & mix 1/4 masala paste. Keep aside.

• To the 3/4 masala paste add washed keema & grind into a smooth texture. Make small sized balls of kheema mixture( yields 22-24 balls) & keep aside.
• Heat 2 tablespoon oil in a wide sauce pan on medium flame, add keema balls & shallow fry them for 10 minutes. Now add the masala water & cover with a lid.
• Let it cook for another 15-20 minutes on a medium-low flame (add little salt if needed).
• Lastly add yogurt & cook for another 5 more minutes or until kheema balls turns soft . Turn off the flame.
• Serve hot with rice or roti or tandoori roti.