Ingredients:
Mutton Kheema – 200 gms
Fried Gram Dal – 50 gms
Green Chillies – 4
Cashew Nuts – 3 to 4
Khus Khus – 2 tsp
Saunf – 2 tsp
Pepper – 1 tsp
Cinnamon – 2gms
Coriander – 1/2 bunch
Egg – 1
Oil – 2 tsp
Cardamom – 1 tsp
Salt as per taste
Tamarind Pulp – 1/2 cup
For Gravy:
Onion – 100 gms
Tomato – 50 gms
Green Chillies – 3
Coriander Powder – 2 tsp
Chilli Powder – 2 tsp
Turmeric Powder – 1 pinch
Oil – 50 ml
Salt to Taste
Garlic – 3 flakes
Ginger – 1/4 inch piece
Fenugreek – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig
Method:
1. Boil 3/4th of the meat with whole masalas.
2. Broil cashew, Khus Khus and make into a paste adding gram dal, green chillies, coriander, pepper, Saunf.
3. Grind together the cooked meat and the paste adding oil and salt.
4. Add the remaining raw meat and egg for binding.
5. Make small-medium sized balls and keep aside.
6. To make the gravy, chop onion, tomato and slit green chillies.
7. Make a paste of garlic and ginger.
8. Heat oil in a thick bottomed pan, temper with fenugreek seeds, mustard and curry leaves.
9. Saute onions till golden brown in colour and add ginger garlic paste.
10. Mix in tomatoes, chilli, turmeric and coriander powder. Add salt.
11. Add tamarind pulp and simmer till raw smell disappears.
12. Simmer the meatballs in the gravy till the meat carries the flavour of the gravy.
13. Garnish with coriander leaves.
14. Serve with rice, dosa or idly.
Tip: For best results, the meat balls (urundai) have to be firm in gravy.
