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KEEMA MUTILLU [ LAMB MINCE BALLS]
Ingredients:
(1)Lamb mince -- 500 gms
(2)Onions ?óÔé¼ÔÇ£ 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 ?óÔé¼ÔÇ£1/4.
(8)Gasalu (poppy seeds) ?óÔé¼ÔÇ£2 tsp s.
(9)Mint ?óÔé¼ÔÇ£1 Bunch
(10)Coriander ?óÔé¼ÔÇ£1 Bunch
(11) Red chilli powder ?óÔé¼ÔÇ£1- 2 Tsp s.
(12)Turmeric ?óÔé¼ÔÇ£half tsp.
(13)Garlic Ginger ?óÔé¼ÔÇ£1 Tsp.
(14)Salt.
(15)Green chillies ?óÔé¼ÔÇ£6.
Prerequisites:
(1)Take a bowl add lamb mince, turmeric powder, red chilli powder, garlicginger 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.
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