Onion 1
Tomatoes 3
Potatoes 2
Green chili 10
Red chili powder 3 tsp
Saffron ½ tsp
Ginger&garlic paste 3 tsp
Coriander leaves 6-8 stalks
Mint leaves 6-8 stalks
Garlic pods 8
Oil 4-5 table spoon
Dry coconut ½
Poppy seeds 2 table spoon
Cashew nuts 3-4
Ground nuts 8-10
Garam masala (4 cloves, 2 cardamons, 2 cinnamon sticks & shahi jeera/black cumin seeds 2 tsp)
Putnal/roasted gram 100 gms
Charoli/chirongi 50 gms
Lemon 1/2
Method:
I.
Dry fry the coconut pieces, poppy seeds, half of the garam masala, cashew, ground nuts and ¼ of the putnal and grind it into a paste. Cut the tomatoes and grind it into this same paste and keep it aside.
II.
Wash the minced meat, drain out the water totally, add 5-6 green chili, garlic pods, mint leaves and a 1 tsp of salt and grind it into a paste and keep aside.
III.
Dry fry the remaining putnal i.e. about 75 gms and the charoli/chirongi and the remaining garam masala. Make a powder of this and keep aside.
IV.
Take a bowl & Mix the minced meat paste and the putnal & chirongi powder . It will be like a wet dough. Now take a little mixture at a time and make small round balls and keep it aside till all the mince dough is complete.
V.
Take a big vessel, heat the oil, add the finely chopped onions and 4 green chili (slit) and fry till light brown, add the saffron, ginger garlic paste, red chili powder and the ground coconut masala paste and fry it well, add the salt according to your taste. When all the ingredients are fried well add 3-4 cups of water and allow it to boil. When it is boiling add all the mutton balls slowly, few at a time. Scrape the potatoes and cut them into pieces , wash it and add it in the curry and allow it to cook for about 15-20 minutes on medium flame. Add the chopped coriander leaves and allow it to cook on sim for about 10 minutes. Add 1 table spoon of lemon juice and remove from the stove after 5 minutes.
This can be served with fried rice, coconut rice or vegetable rice.
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