Meatballs in Curd-Based Gravy Recipe

1/2 kg

1

1 teaspoon

1 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

2 tablespoons

1

2 pieces

Gravy

2 tablespoons

3

3 X 2 cm sticks

2

1 teaspoon

1 teaspoon

1

1 teaspoon

1/4 teaspoon

1/4 teaspoon

1/2 teaspoon

1 teaspoon

1 1/2 cups

Garnish

1 tablespoon

Mince (lamb or beef)

Onion, chopped

Garlic paste

Ginger paste

Chopped green chilies

Chopped coriander leaves

Chopped mint leaves

Salt

Red chili powder

Garam masala powder

Lightly roasted gram flour

Egg, lightly beaten

Allspice, powdered

Oil for deep frying

Oil

Cloves

Cinnamon

Bay leaves

Garlic paste

Ginger paste

Onion, grated

Red chili powder

Powdered mace

Powdered nutmeg

Powdered green cardamom

Salt

Thick curd, whisked

Chopped mint leaves

• Mix all ingredients for meatballs except oil.

• Divide into 16 portions and roll into balls.

• Heat oil for deep frying in a deep frying pan and fry meatballs till brown.

• Drain and set aside.

• Heat oil for gravy in a non-stick pan, add whole spices and bay leaves, and fry till fragrant.

• Add garlic, ginger and onion, and fry till light brown.

• Mix in spice powders, salt and curd, and cook for 10 minutes over low heat, stirring occasionally.

• Gentle add meatballs and cook for 5 minutes further.

• Garnish with mint leaves and serve with rice or naan.