Sunday, 12 August 2012

500 gm mutton-boneless 
150 gm fat
1 Tbsp ghee

2 Tbsp onion paste
garlic cloves 5
2 tsp sonth (ginger powder)
1 tsp saunf (aniseed)-powdered
1/4 tsp dalchini (cinamon) - broken into pieces
2 badi elachi (cardomom) - seeds only
Salt 1 1/2 tsp or to taste
500 gm dahi (curd)

dried mint leaves (pudina)
cloves 4

1. Pound the meat and fat to a smooth pulp with a mallet.
2. Mix in 1/8 tea spoon salt, 1/2 tea spoon sonth, elaichi powder.
3. Shape into balls about 2" in diameter.

4. In a deep pan, boil enough water with cinamon, cloves and salt as will immerse the meatballs.
5. Add the meatballs and cook them for about 10 minutes, turning them to cook evenly.
6. Remove the meatballs from the water and keep aside. 
7. Heat ghee in a separate pan and add the curd and garlic cloves. 
8. Saute till a light brown, keep stiring till it boils and then add dried pudina leaves and boil the mixture till the ghee leaves the sides of the pan.
9. Add 3 cups water and add the onion paste, rest of the sonth, saunf, dalchini and salt.
10. Bring to a boil and add the meatballs, simmer for 20 minutes and serve hot with rice.                                                

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