Mutton, as we all know is very delicious and full of nutrients. Mutton is considered healthier meat than chicken and beef and there is a variety of dishes we can make from mutton. When a suitable and considered amount of spices are added to it, it gets tastier.
Mutton keema balls are one of the most famous dishes in India or we can say in Asia. It has been a favorite of desi people belonging to different locations in India. And this tradition is still present. Different people but the same way to cook it.
Pulao and chapattis boost up their flavor. One important point to ponder is that we have to buy fresh mutton because it is easier to cook and is rich in taste. Frozen keema can also be used but it cannot match the caliber of the fresh one.
INGREDIENTS
- 1 Kilo keema
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- Salt to taste
- 2 cups dal, cooked
- 1 onion chopped
- 6 green chilies
- 2 curry leaves
- 4 cloves
- 2 cinnamon sticks
- 1 tablespoon coriander
- 2 cardamoms
- 1teaspoon fennel seeds
- ½ cup coriander leaves
- Oil for cooking
METHOD TO PREPARE KEEMA BALLS
- First of all, to make the keema balls you have to prepare a dal mixture. Cook our dal with the help of a pressure cooker.
- Take a mixer jar and grind your main ingredients in it.
- Add keema, chopped onions, minced garlic cloves, red chili powder, fennel seeds, coriander, green chilies, garam masala, cinnamon stick, curry leaves. Blend in the mixer.
- In the mixing bowl make a fine paste with the help of water as much as you need.
- Take the material out in a large container.
- Now heat the oil in a large cooking skillet on medium flame. Add keema mixture and cook it for about 15 to 20 minutes. Now combine your cooked dal with this keema mixture. Merge them both.
- After doing this, make small round balls and set them aside.
- Take a karahi and add oil to it. Heat the oil properly and add balls one by one. Fry balls until they get crispy.
- You can also coat them with bread crumbs to add crunch to them.
- Serve them with sauce and extra gravy for rice.
FAQs?
Can we use chicken for the same recipe?
Yes, we can use chicken and make chicken balls with the same recipe and same ingredients in less time as compared to mutton keema balls.
Mutton Keema Balls Recipe
Ingredients
- 1 Kilo keema
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- Salt to taste
- 2 cups dal cooked
- 1 onion chopped
- 6 green chilies
- 2 curry leaves
- 4 cloves
- 2 cinnamon sticks
- 1 tablespoon coriander
- 2 cardamoms
- 1 teaspoon fennel seeds
- ½ cup coriander leaves
- Oil for cooking
Instructions
- First of all, to make the keema balls you have to prepare a dal mixture. Cook our dal with the help of a pressure cooker.
- Take a mixer jar and grind your main ingredients in it.
- Add keema, chopped onions, minced garlic cloves, red chili powder, fennel seeds, coriander, green chilies, garam masala, cinnamon stick, curry leaves. Blend in the mixer.
- In the mixing bowl make a fine paste with the help of water as much as you need.
- Take the material out in a large container.
- Now heat the oil in a large cooking skillet on medium flame. Add keema mixture and cook it for about 15 to 20 minutes. Now combine your cooked dal with this keema mixture. Merge them both.
- After doing this, make small round balls and set them aside.
- Take a karahi and add oil to it. Heat the oil properly and add balls one by one. Fry balls until they get crispy.
- You can also coat them with bread crumbs to add crunch to them.
- Serve them with sauce and extra gravy for rice.
