Ingredients:

• 2 lb – lamb or mutton, minced
• 3 tsp – Ginger and Garlic paste
• 2 – onions, chopped
• 1.5 – Tomato
• 2 tsp – gram flour
• 4 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• Cloves, Bay Leaves – as needed
• 4 tsp – Coconut – either shredded powder or few ground in a mixie
• 3 tsp – oil
• Salt as per taste
• Cilantro (coriander leaves) – few for seasoning

Method:

1. Mutton or lamb must be minced first without adding water in the mixie. You can add few drops of water if it is too sticky in the mixie (if there is extra water drain meat in a strainer).
2. To the minced meat add 1 tsp of ginger and garlic paste, 1/2 tsp turmeric powder, 2 tsp of red chilli powder, 2 tsp of gram flour powder, 2 pinch of salt.
3. Mix all these in the minced meat, make sure that you don’t add water to this mix.
4. With the meat mix make small or medium balls and keep it in a big tray.
5. In the meantime, prepare the curry.
6. Take a big vessel, add oil and then add cloves, bay leaves, add onions to this and fry till the onion turns brown in colour.
7. Then add 2 tsp of ginger and garlic paste then fry till it gets well mixed with the onions.
8. Add turmeric powder (1/2 tsp), 2 tsp of red chilli powder, finely cut tomatoes, 2 tsp of garam masala powder.
9. Mix it and keep it in a medium flame, then add 2 glasses of water, salt as per taste and shredded coconut powder or coconut ground in mixie.
10. Wait till the prepared mixture (step 5) boils, let it cook for 10 min till the masala smell has vanished.
11. When it come to semi-gravy, add the balls carefully.
12. After adding all the meat balls, don’t stir. Instead keep it on a medium flame and cover with the lid.
13. After 5 or 10 mins, you can stir it with a spatula. Let it cook for 10-15 min, finally garnish with coriander leaves.

Recipe courtesy of Rathi Selva