Saturday, 27 August 2011

Mutton Ball Curry (Quick Fix)

I have already  given a traditional meat ball curry recipe, now, here’s a quick fix. This is a tomato based gravy, which can be made, bottled & used for various preparations.

Mutton mince: 250 g
Egg: 1
Green chilli: 2 chopped fine
Ginger-garlic paste: 1 tsp
Coriander leaves: 2 tbsps
Red gravy paste: 4 to 5 tbsps
Garam masala powder: 1/2tsp
Oil: 1 tsp
Cumin seeds: 1/2tsp
Salt to taste

Mix ginger-garlic paste, green chilli, coriander leaves, salt & half the egg with the minced mutton.
Make small balls, keep aside.
Heat 1 tsp oil, add cumin seeds & the red gravy paste.
Pour 1 cup water, bring it to a boil before dropping in the meat balls.
 Adjust salt, cook till meat is done.
Sprinkle garam masala powder & some more coriander leaves.
Serve with rice/bread.

For the red gravy:
Onions: 500 g
Tomatoes: 500g red ripe ones
Ginger-garlic paste: 1 tbsp
Red chilli powder: 1 tbsp
Turmeric powder: 1/2tsp
Cardamom: 4
Cloves: 6
Cinnamon: 1” piece
Star anise: 1
Cashew nuts: 10
Poppy seeds: 1 tbps soaked in water
Oil: 100 ml
Pressure cook onions & tomatoes with 1/2cup water for 5 minutes. Cool & grind.
Also, grind cashew nuts & poppy seeds to a smooth paste.
Heat oil, add whole spices & ground tomato-onion paste. Fry till oil clears on sides of the pan (about 10 minutes).
Add chilli & turmeric powder. Last, add cashew paste & salt.
Cool well, bottle & refrigerate. 
Can be used for veg/paneer or non veg curries.


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