Minced Meat Ball Curry

This is another minced meat recipe that I got from my mom. The gravy is mildly spicy and tastes really well if cooked a few hours earlier so as to allow the meat balls to absorb the gravy well.

Preperation time : 20-30 minutes
Cooking time : 15-20 minutes


Ingredients :

For the meatballs :

Minced meat - 500 gm

Ginger garlic paste - 1 1/2 tbsp

Pepper powder - 1 tsp

Salt to taste

For the gravy :

Coconut - 2 cups grated

Coriander seeds - 5 tbsp

Garlic - 1 1/2 tbsp  minced

Onion - 5 big,   coarsely chopped

Dry red chilli -12

Shallots - 1 cup finely chopped

Fenugreek seeds - 1 tsp

Ginger -  1 1/2'' piece  minced

Tamarind paste - 2 tbsp

Curry leaves - 2 sprigs

Coconut oil - 4-5 tbsp

Salt - to taste


For the final tempering :

Shallots - 1 1/2 cup finely chopped

Dry red chilli - 2-3 cut

Mustard seeds - 1 tsp

Coconut oil - 1 tbsp


Method :

1. Make lemon sized balls using mince,ginger garlic paste, pepper powder and salt. Keep them aside.

2. In a kadai, heat 1 tbsp of oil and add the coarsely chopped onions and stir them till they are well roasted. Blend them to a fine paste using a little water, if necessary.

3.  In another kadai, take the grated coconut, dry red chillies, garlic and coriander and dry roast them till the coconut starts to turn brown. When it cools, blend them to a fine paste.

4. Heat the remaining 3-4 tbsp oil in a deep bottomed pan, add the fenugreek seeds. When they change colour, add the chopped shallots, ginger and curry leaves. Stir well.

5. Add the ground paste and mix well. Cook till the oil leaves the sides. Now add the onion paste and stir till the oil leaves from the sides again.

6. Add the meat balls slowly and mix well. Add a cup of water and cook till it begins to boil. Now simmer and cook covered till the meat balls are almost cooked.

7. Add tamarind paste and mix well slowly. Cook for 4-5 minutes. Transfer to a serving dish.

8. Finally, heat 1 tbsp coconut oil in a small kadai . Add the mustard seeds, when they stop spluttering add the shallots and dry red chillies and stir fry till they are light brown in color.

9. Pour this mixture over the meat ball gravy and serve hot with red boiled rice or wheat chapatis.