Meatball Curry Kheema Che Andey

Share
20 Ratings
26 Reviews
Print
Recipe By Vahchef
25 m
4 servings
289 Cals

Punjabi Kadi Pakodi

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Spicy Chicken Fry

Spicy andhra chicken curry is a gravy based curry which can be made very quickly on a laz...

Kumbakonnam Kadappa

Kadappa is a very famous side dish recipe with idli, dosa in Kumbakonam,Thiruvarur & Than...

Aila Fish Fry

This fish fry is an awesome dish from coastal regions of kerala that every Malayali can't...

Prawn Caldine Curry

Prawn Caldine curry is a non-spicy yellow Goan curry made with prawns. This dish is a pop...

Murg Dahi Dhania Korma

Murgh as known as the chicken is a delicious dish with the spices of coriander cooked in ...

Meatball Curry Kheema Che Andey Recipe, Sabji, How To Make Meatball Curry Kheema Che Andey Recipe

Name: Meatball Curry Kheema Che Andey
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Meatball curry, a mutton kheema recipe cooked in Indian spices, is classic Anglo Indian food.The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

About Recipe

koora, Kuzhambu, torkari

How to make Meatball Curry Kheema Che Andey

(20 ratings)

26 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 4 persons
Published date : March 08, 2019

Ingredients used in Meatball Curry Kheema Che Andey
• Coriander leaf - 1 bunch.
• Grated coconut - 2 teaspoons.
• Desiccated coconut - 1 teaspoons.
• Turmeric - 1/4 to taste.
• Green chilly - 3 numbers.
• Salt - 0 to taste.
• Ginger garlic chopped - 1 tablespoons.
• Onion chopped - 2 numbers.
• Black cardamom - 2 numbers.
• Tomatoes - 4 numbers.
• Cloves - 4 numbers.
• Cinnamon sticks - 2 numbers.
• Meat - 500 grams.
• Oil - 2 tablespoons.
• Mint leaves - 1 bunch.
Method:
Heat oil in a pan add cinnamon stick, clove, black cardamom, chopped onion, salt, chopped ginger, garlic, cook it till onions are golden in colour, add green chilly, turmeric, desiccated coconut powder, grated coconut, coriander leafs, tomatoes, cook for 5 minutes and put it in the blender and make a paste, Take a bowl adds mince meat and add half of the made masala, mix it well and make a dumplings, Heat oil in a pan add mint leaves, remain made masala paste, salt, water, put the lid on and cook it for 3 minutes, reduce the flame and drop the meat balls and put the lid on cook it for till meat balls are tender.