Ingredients:
Lamb / Beef Mince – 500 gms
For the Spice Paste:
Kashmiri Chillies – 8
Coriander Seeds – 2 tsp
Cumin Seeds – 1/2 tsp
Black Peppercorns – 6
Poppy Seeds – 1/2 tsp
Cloves – 5
Cinnamon – 2 one inch sticks
Turmeric Powder – 1/2 tsp
Garlic – 1 1/2 tsp, minced
Ginger – 1 tsp, chopped
Coconut – 1 1/4 cups, grated
Bengal Gram Flour – 1 tbsp
Green Coriander – 3 tbsp, chopped
Vegetable Oil – 3 tbsp
Onion – 1, medium, finely sliced
Curry Leaves – 6 to 8
Tomato – 1, large, chopped
Salt – 1 1/2 tsp
Vinegar – 2 tbsp
Method:
1. For the spice paste, grind the ingredients with a little water to a smooth paste.
2. Grind the minced meat with 3 tbsp of the spice paste till smooth.
3. Add the Bengal gram flour green coriander and ½ tsp salt.
4. Mix well.
5. Divide the mixture into small balls about 1 inch in diameter.
6. Keep aside.
7. Heat the oil in a large pan.
8. Saute the onion till soft and golden brown.
9. Add the curry leaves and the remaining spice paste.
10. Stir fry for a few minutes.
11. Add the tomato and saute for a few minutes until soft and mushy and the oil begins to separate.
12. Add 2 cups water and bring the mixture to the boil.
13. Simmer for 15 minutes.
14. Drop the meat balls in carefully, one by one, and cook gently for 10 minutes or until just cooked.
15. Shake the pan gently from time to time.
16. Do not stir or the meat balls may break.
17. Add the vinegar and cook for 2 minutes.
18. Adjust seasoning.
19. Remove from heat.
20. Serve.
