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Meatball Curry

Minced meat balls simmered in a coconut-tamarind gravy and tempered with mustard seeds and chillies.

Meatball Curry Meatball Curry

Chef's Name

: Niru Gupta

Recipe Servings

: 2

Recipe Cook Time

: 30 Minutes

Recipe Rating

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Ingredients

  • For Meat Balls
    Mix these ingredients to make small balls out of it

    250 gm minced meat (keema)

    1 tsp ginger-garlic paste

    Salt - to taste

    Back pepper - to taste


    For Gravy :

    1 cup grated coconut

    3 Tbsp coriander seeds

    4-5 dry red chillies

    2 tsp chopped garlic

    1 cup chopped onion - roasted brown and ground to a paste with a little water

    2 Tbsp coconut oil

    1 tsp fenugreek seeds

    1 tsp finely chopped ginger

    5-6 curry leaves

    1 cup finely sliced onion

    20 gm tamarind paste

    Salt - to taste


    For Tempering
    :

    1 Tbsp coconut oil

    1 tsp mustard seeds

    1 cup chopped onions

    Red chillies - chopped

Method

Shape the meat mixture into walnut sized balls and refrigerate for an hour.

Heat oil in a pan and add fenugreek seeds.

Add ginger, curry leaves and onions and saute till onions are brown.

Add the ground paste and saute till fat separates.

Add one cup water, bring to a boil and add meat balls.

Bring to a boil then lower the heat and simmer till meat balls are cooked.

Add tamarind and salt. Mix well.

Heat oil for tempering, add mustard seeds onion and red chillies.

Saute till they look fried and pour into the meat ball mixture and serve hot.

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