Mutton Kheema Balls

Name: Mutton Kheema Balls
Total time: 2700 s
Yield: 30-pieces
Cuisine: Indian
Ingredients: half kg Mutton Kheema; 2 Coconut; 4 Onions medium size; 4 Tomato medium size; 4 tbsps Gingergarlic; half Cup Coriander leaves finely chopped .; 4 heap tsps Chillipowder; 4 heap tsps Dhaniya powder; 1 tsp Turmeric powder; 4 tbsps Vegetable oil; FOR SEASONING; 1 Cinnamon " piece; 5 Cardamom; 5 Cloves

Selvi Ravikumar @cook_7828455

Chennai

Mutton Kheema Balls

Selvi Ravikumar @cook_7828455

Saved

Ingredients

45 mins

30-pieces

half kgMutton Kheema
2Coconut
4Onions medium size
4Tomato medium size
4 tbspsGingergarlic
half CupCoriander leaves finely chopped .
4 heap tspsChillipowder
4 heap tspsDhaniya powder
1 tspTurmeric powder
4 tbspsVegetable oil
FOR SEASONING
1Cinnamon " piece
5Cardamom
5Cloves

Saved

Steps

45 mins

1

Wash the mutton kheema and coarsely grind in mixer.
2

Grate each coconut separately and grind to a paste separately.
3

FOR THE MUTTON KHEEMA BALLS: To one portion of the coconut paste add the washed mutton kheema, 2 heap tsps chillipowder, 2 heap tsp Dhaniya powder, 2 tbsp ginger garlic paste, half tsp turmeric powder and salt to taste. Mix together and again grind in a mixer in slow speed for a few seconds only. Divide the portion into small balls. Can prepare upto thirty balls.
4

FOR THE GRAVY:To the other portion of the coconut paste add 2 heap tsp chilli powder, 2 heap tsp Dhaniya powder, 2 tbsp ginger garlic paste,half tsp turmeric powder, salt to taste and enough water to make gravy consistency.
5

Heat oil in a broad, flat bottomed vessel and season with cinnamon, cardamom and cloves. Add the finely chopped onions and saute well. Once the onions become translucent arrange the kheema balls one by one carefully in the vessel. Now spread the finely chopped tomatoes over the balls and cover the vessel with a lid. Cook in medium or low flame for 15 to 20 minutes or until the balls are cooked. Intermittently slightly swirl the vessel once or twice so that the balls do not get stuck to the...
6

Once the balls are cooked, slowly pour in the gravy mixture into the vessel and allow to boil in medium flame for 10 to 15 minutes. Once done garnish with chopped corriander and serve hot with rice, roti, paratha, idly, dosa.