KEEMA MUTILLU [ LAMB MINCE BALLS] Ingredients: (1)Lamb mince -- 500 gms (2)Onions – 1 medium ( cut into slices). (3)Garam masala whole (2 cinnamon, 3 cloves, 2 cardamom and half tsp black jeera) (4)Oil. (5)Ground nuts 20 gms. (6)Putnala papu 30 gms (7)Dry coconut –1/4. (8)Gasalu (poppy seeds) –2 tsp s. (9)Mint –1 Bunch (10)Coriander –1 Bunch (11) Red chilli powder –1- 2 Tsp s. (12)Turmeric –half tsp. (13)Garlic & Ginger –1 Tsp. (14)Salt. (15)Green chillies –6. Prerequisites: (1)Take a bowl add lamb mince, turmeric powder, red chilli powder, garlic&ginger paste, and salt, mix it well and keep a side. (2)Take a pan add 2 tsps of oil and fry the onions till transparent, keep a side. (3) In a pan roast gasalu (poppy seeds) and ground nuts separately without oil for few minutes. (4)Make small pieces of dry coconut and chop the mint and coriander. Procedure: (1)In a grinder, grind coconut pieces and gasalu, later add green chillies, mint, coriander, putnala papu, garam masala and onions make a fine paste. (2)Now at last add the mince and grind for less than a minute. (3)Apply some oil or water to your hand and make medium size balls. (4)In a deep pan heat oil and fry these balls on a medium fame till they turn to brown color. (5)You can serve them dry like side dish or make a sauce version. Sauce Version: (1)In a pan add some oil fry half tsp jeera, cashew nuts after few minutes add 2 chopped tomatoes, curry leaves, pinch of turmeric powder, half tsp red chilli and pinch of salt and 2 Tsp of water and cook them for 8-10 minutes with a led on. (2)Stir the sauce and add the keema mutillu for 15- 20 minutes with a led on. They will observes the sauce. Stir it frequently. (3)Serve the delicious soft keema mutillu in a thick sauce. Serve it as side dish with papu charu and rice; tastes top of the world.