MEATBALLS IN A SPICY GRAVY!!!

MEATBALLS IN A SPICY GRAVY

ingredients:

• To make these you require-Mincemeat (mutton)-1/2 kg (PLEASE BE CAREFUL about the quality of mince used, should be from hind leg (raan) and please ask the butcher to put it through the mincing machine thrice, THIS REALLY EFFECTS THE END RESULT)
• Thick curd-1/2 cup
• Kashmiri Garam masala-1 tsp(Grind together-Black cardamom(moti elaichi)-1,green cardamom(choti elaichi)-2,dry ginger(sonth)-1 small piece,cinnamon(dalchini)-1 small piece,Aniseed (saunf) -1/4 tsp)
• Kashmiri red chilli powder-1/2 tsp
• Cornflour-2-3 tbsp
• Mustard oil-1/2 cup
• Salt and black pepper to taste

Preparation:

Using a mortar and pestle, grind the mince breaking down the fibres and turning it into a smoother mince

Add half of the garam masala, salt and the cornflour and mix well, heat oil in a large kadhai and let smoke so that the mustard oil is not bitter, turn off heat and let oil cool down a little(although the authentic recipe always calls for mustard oil, if you dislike it , pure desi ghee can be used) shape mince into small oblongs whilst wetting the palms of your hands and drop into the oil, after the last one has been shaped,stir carefully so that they are evenly cooked , now add about 1 cup water carefully with the heat lowered, now the cooking that is going on here is half frying and boiling at the same time, let cook for at least 10 minutes.Now add the kashmiri red chilli powder, the rest of the masala and then start adding the curd, little at a time(about 1 tbsp), till it is used up.Cover and cook for another 15 minutes.Traditionally these are served hot over a bed of freshly boiled rice.

Hope You Enjoyed The Recipe,For More Recipes Plz check This Site Regularly