This is my Grandma’s method and i learned from my mom.
Mutton kola urundai/ Minced meat balls/ Mutton kofta/ Minced Mutton balls/ Goat meat balls
|1 lb||Minced mutton|
|10 nos||Shallots(finely minced)|
|4 clove||Garlic(finely minced)|
|5 nos||Curry leaves(finely chopped)|
|3 stks||Cilantro(finely chopped)|
|1 tsp||Chili powder|
|½ tsp||Corriander powder|
|¼ tsp||Turmeric powder|
|Salt (as per taste)|
|2½ tbsp||Roasted channa dal [odacha kadalai]|
|1½ inch||Cinnamon stick|
|1½ tsp||Poppy seeds(khus khus)|
Wash the minced mutton and strain without water.
Grind the ingredients in list-2 ( roasted channa dal, cinnamon, cloves, aniseeds, poppy seeds) into fine powder.
Mince finely the shallots, garlic, curry leaves and cilantro.
Grind the minced mutton little by little, without water in small jar of mixie/blender into paste ….don’t use big jar.
In a wide bowl mix ground minced mutton, chili powder, coriander powder, turmeric powder, ground powder in list-2, minced shallots, minced garlic, chopped curry leaves, cilantro and salt. Taste for salt. Now make lemon sized balls.
Heat oil in kadai and when the oil becomes hot put one ball/urundai to check the heat….Balls may change into brown if the oil is very hot….So fry the balls carefully in medium heat.
Serve as a appetizer, or serve with mutton kola urundai kuzhambu.
serve with chicken,mutton gravies or curries.
Here is the recipe for mutton kola urundai kuzhambu:
If you can’t mince finely the shallots and garlic, just chop the shallots and garlic and grind with mutton.
If you don’t mince finely shallots and garlic will seperate from balls while frying.
Always fry in medium heat.