MEAT BALL CURRY

Ingredients:

1. Minced meat [beef/mutton] - 1/2 kg
2. Chopped Onions - 1 cup
3. Chopped green chillies - 1 tablespoon
4. Chopped ginger - 1 teaspoon
5. Chopped garlic - 1 teaspoon
6. Red chilly powder - 1 teaspoon
7. Kashmiri Chilly Powder - 1 teaspoon
8. Coriander powder - 1 tablespoon
9. Cumin seeds - 1/2 teaspoon
10. Fennel seeds - 1/2 teaspoon
11. Cinnamon - 1 piece
12. Cloves - 5
13. Cardamom - 1
14. Nutmeg powder - 1/2 teaspoon
15. Onions -3
16. Green Chilly - 3
17. Curry leaves
18. Salt as required
19. Coconut Oil - 3 Tablespoons
20. Vinegar - 1 teaspoon
21. Thin coconut Milk - 2 cups
22. Thick coconut Milk - 1 cup
23. Turmeric Powder - 1 tsp
24. Peppercorns - 1 tsp


Method:

Place a kadai on fire and add 1 tablespoon coconut oil in it. Add chopped ingredients to the oil and saute in medium fire. When onion become transparent switch off the fire and allow the sauted ingredients to cool. Mix them in the minced meat with salt and 1/2 tsp turmeric powder. Knead well. Make small balls from it.
Grind Peppercorns, chilly powders, coriander powder, nutmeg powder, cinnamon, cloves, cardamom, cumin seeds, fennel seeds & nutmeg powder into fine paste.
Place the kadai again on fire and pour in remaining coconut oil. Fry 3 chopped onions until the colour turn golden. Add slit green chillies and Curry leaves. Add ground masala and fry in low fire. Add Thin coconut milk and salt. Allow to boil well. Add meat balls one-by-one. Dont stir with ladle. Cook the meat balls well in the gravy for 20-30 minutes. Take care to reduce fire after the gravy boiled for 10 minutes.
Add thick coconut milk and vinegar before putting off fire. Serve with rice, rotis etc.

Tip: Put the meat  balls in the gravy when the gravy is at the top boiling point only. Otherwise meat balls will break down into pieces.