This is a yummy meat ball recipe. The mild taste of the mutton balls is accentuated by the richness of the creamy gravy!
Preparation time - 20 minutes
Cooking time - 45 minutes
Ingredients:
For th koftas:
Mutton mince - 1/2 kg
Egg - 1
Chana (Split chic pea) - 3 1/2 tbsp roasted, ground and sieved
Coriander leaves - 1/2 tsp
For the gravy:
Onions - 4 medium
Tomatoes - 4 skinned and pureed
Poppy seeds - 1 tbsp soaked in water for 3-4 hours
Ginger - 1 1/2'' piece
Garlic - 12 15 cloves
Corriander powder - 2 tsp heaped
Turmeric - 1 tsp
Yoghurt - 3 1/2 cups, whipped
Oil - 3/4 cup
Salt to taste
For the garam masala:
Cloves - 6-8
Cinnamon - 1'' stick
Black cardamom - 6
Green Cardamoms - 5
Black peppercorns - 1 tsp
Bay leaves - 2
Method:
1. Take all the garam masala in a pan with a cup of water and simmer for 10 minutes. When cool strain the masala water and keep aside.
2. Grind ginger, garlic and drained poppy seeds to a fine paste.
3. Heat oil[3/4 cup] in a deep pan, add the onions and stir fry till brown. Then add a little water and stir. Now add the poppy seed paste and fry for 2-3 minutes.
4. Add coriander and turmeric powders and salt. Add the tomato puree and stir till a thick paste like consistency.
5. In a bowl take the mince to it add. the roasted channa powder, egg, salt, 2 tbsp of the prepared masala and coriander leaves chopped.
6. With greased palms make koftas and keep aside.
7. To the masala, add the strained garam masala liquid and stir well and bring to a boil.
8. Now slowly lower the koftas one by one into the bubbling masala. Cover and cook undisturbed for 5 minutes.
9. Shake the pan slowly that the koftas do not break. Pour in the yoghurt and shake again.
10. Reduce the heat and cook uncovered for 25 minutes or till done.
11. Transfer to a serving bowl slowly. Garnish with coriander leaves.
12. Serve hot with chapatis, rice or parathas.
Preparation time - 20 minutes
Cooking time - 45 minutes
Ingredients:
For th koftas:
Mutton mince - 1/2 kg
Egg - 1
Chana (Split chic pea) - 3 1/2 tbsp roasted, ground and sieved
Coriander leaves - 1/2 tsp
For the gravy:
Onions - 4 medium
Tomatoes - 4 skinned and pureed
Poppy seeds - 1 tbsp soaked in water for 3-4 hours
Ginger - 1 1/2'' piece
Garlic - 12 15 cloves
Corriander powder - 2 tsp heaped
Turmeric - 1 tsp
Yoghurt - 3 1/2 cups, whipped
Oil - 3/4 cup
Salt to taste
For the garam masala:
Cloves - 6-8
Cinnamon - 1'' stick
Black cardamom - 6
Green Cardamoms - 5
Black peppercorns - 1 tsp
Bay leaves - 2
Method:
1. Take all the garam masala in a pan with a cup of water and simmer for 10 minutes. When cool strain the masala water and keep aside.
2. Grind ginger, garlic and drained poppy seeds to a fine paste.
3. Heat oil[3/4 cup] in a deep pan, add the onions and stir fry till brown. Then add a little water and stir. Now add the poppy seed paste and fry for 2-3 minutes.
4. Add coriander and turmeric powders and salt. Add the tomato puree and stir till a thick paste like consistency.
5. In a bowl take the mince to it add. the roasted channa powder, egg, salt, 2 tbsp of the prepared masala and coriander leaves chopped.
6. With greased palms make koftas and keep aside.
7. To the masala, add the strained garam masala liquid and stir well and bring to a boil.
8. Now slowly lower the koftas one by one into the bubbling masala. Cover and cook undisturbed for 5 minutes.
9. Shake the pan slowly that the koftas do not break. Pour in the yoghurt and shake again.
10. Reduce the heat and cook uncovered for 25 minutes or till done.
11. Transfer to a serving bowl slowly. Garnish with coriander leaves.
12. Serve hot with chapatis, rice or parathas.
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