Ingredients:

• Meat – 3/4 kg
• 1 tsp – garlic-ginger paste
• Salt and pepper to taste
• 1/2 tsp – each of Turmeric powder, garam masala, powder and coriander powder
• 1 – finely chopped Green chillies
• 1 tsp – Vinegar
• 1 – medium Onion finely chopped minced
• 2 – large chopped Onions
• 3 – Dried red chillies
• 1 half-inch – Cinnamon stick
• 3 – large tomatoes, chopped
• Salt to taste
• 1/2 tsp – pepper powder
• 1/2 tsp – cumin powder
• 2 tbsp – Ghee
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – cumin powder
• 1/2 tsp – pepper powder
• 1 cup – finely chopped Onions
• 1/2 cup – Tomato puree
• 2 tbsp – Vinegar
• 2 tbsp – coriander powder
• 1 tbsp – Tamarind juice
• Salt and Lime as required
• Few sprigs – chopped coriander
• 1/2 cup – thick Coconut milk.

Method:

1. For the meatballs:
2. Mix garlic, ginger, salt, pepper, turmeric powder, garam masala and coriander powder with the minced meat and make balls by pressing tightly and set aside.
3. For the gravy, fry finely minced onions, chopped onions, dried red chillies, cinnamon stick, chopped tomatoes pepper, cumin, turmeric, red chilli powder in 2 tbsp oil in a pressure cooker and fry well.
4. Cook till tomatoes soften, then add the meatballs and enough water.
5. Gently toss spices around the meatballs.
6. Close and cook for 1 whistle in the pressure cooker or till meat is cooked.
7. For the gravy, take a pan and fry onions in ghee, add the turmeric, coriander, red chilli, pepper powders.
8. Fry well and then add the tomato puree and fry well.
9. Add coconut milk, stirring gently and constantly.
10. Add the meatballs with the soup from the cooker, boil for 2-3 mins and then simmer for 3 minutes after adding salt, sugar, vinegar and tamarind to taste.
11. Garnish with coriander.

Recipe courtesy of Lil’ Chef