Geeta Baliga | Minced Meat Ball Curry

Here's another delicacy from Geeta Pachhi...

For the Meat Balls:

Mutton Kheema - 1 pound (wash thorughly, drain the water and grind till it is blended may b for 2 to 3 minutes (some people do not grind it)

Chopped onion - 1 tbsp

Chopped ginger - 1 tbsp

Chopped garlic - 1/2 tbsp

Chopped coriander leaves - 6 tbsp

Garam masala powder - 1 tbsp

Red chilli powder - 1 tbsp

Putani powder - 1 tbsp

Beaten egg - 1 (optional)

Salt to taste

Oil - 1/2 cup

Add these ingredients to the kheema and mix it thoroughly till small balls can be done. Make small balls and keep aside. Heat oil and fry the balls on low fire till it done. The balls should not be over fried. When the color of the balls in heated oil changes, they should b removed from oil and kept aside.

For the Masala

Grated coconut - 1 cup

Cloves - 7 to 8

Cinnamon - 1" piece 

Green cardamom - 3

Coriander seeds - 3 tbsp

Cumin - 1 tsp

Poppy seeds - 1/2 tsp

Black pepper corns - 3-4 

Onion - 1 large sized chopped in to big pieces 

Red chilli powder - 2 tbsp or as per spice tolerance    

1. Heat little oil and add cloves, cinnamon, cardamom, coriander seeds, cumin seeds, poppy seeds, black pepper corns and stir for a minute.

2. Add the coconut gratings and chopped onion to it and stir on the fire for some time (about 2 to 3  minutes)

3. Add chilli powder, grind all together to a paste 

For the curry

Onion - 1 small, finely chopped

Ginger garlic paste - 1tbsp

Tomatoes - 2 medium sized, chopped

Salt to taste

1. Once all the meat balls are fried, in the same oil add chopped onion, ginger garlic paste and stir till it is light  brown in color and then add the chopped tomatoes and stir till it  becomes mushy. 

2. Add ground masala and stir till it leaves oil.

3. Add water, salt and simmer and add the cooked kheema balls and simmer for 2 , 3 minutes .

4. Garnish with chopped coriander leaves

5. Serve with Jolad rotis (Jowar rotis) or chapatis.