Meatball Curry I Mutton Keema Balls curry I Kaima Saaru

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Preparation Time : 60 mins Cooking Time : 30 mins Serves : 4

Mutton keema curry is a traditional Karnataka style recipe, it is usually known as meatball curry, minced meat is made as a ball by adding spices, herbs, and coconut. It is a special nonvegetarian recipe for all food lovers. Perfect with ragi mudde, rice or roti. In my Early post, I had posted Mutton Kheema Green Masala curry this is another variety of making Mutton Kheema balls curry which is popularly known as mutton Kaima saaru around Mysore Bangalore region.       

Ingredients:

Minced lamb mutton – 1/2 kg

To make Kheema balls –

To make a coarse paste for 1/2 kg minced mutton –

Onion – 1/2 of a medium onion

Garlic – 6 to 8 cloves

Ginger – 1/4 inch

Clove – 2 or 3 no’s

Cinnamon – 1 small piece

Peppercorns – 1/2 Tsp

Green chili – 2 no’s

Coconut –  3 tbs

Coriander powder – 1 Tsp

Turmeric – 1/4 tsp

Salt to taste.

Other Ingredients –

Roasted gram – 3 tbs powdered

Egg – 1

Coriander – 1 small bunch chopped finely

Ingredients to make curry – 

Onion – 1 1/2 roughly chopped

Garlic – 8 cloves

Ginger – 1/2 inch

Clove cinnamon –  2 small pieces

Cloves – 4 no’s

Coriander powder – 2 Tsp

Chilli powder – 1 Tsp

Turmeric – 1/4 tsp

Coriander – 1 small bunch

Coconut – 1/2 cup

Poppy seeds – 1/4 Tsp

Tomato – 1 medium

For seasoning –

Oil – 1 tbs

Onion – 1/2 chopped

Coriander – small bunch chopped + for boiling the curry

fresh Fenugreek (Methi) – 1 small bunch chopped + for boiling the curry

 

 

 

 

 

 

Method:

Add roasted gram in a mixer jar, blend it to a fine powder and keep aside.

In the same mixer, add all the ingredients to make a coarse paste, blend it to a coarse paste along with salt without adding water.

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When it is done add minced mutton into it, blend it to a paste in one or two batches and keep ready.

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Add blended mixture to a bowl add chopped coriander and roasted gram powder. ((you can add 1 small egg to the prepared mixture which makes a good binding which is optional, adding roasted gram powder is also for binding). Mix well.

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Now take the mixture little by little and roll it in between your palms and make them into balls. Keep it aside.

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Meanwhile, grind all the ingredients to make curry,  add water as needed to blend it. Blend it to a fine paste.

Heat a heavy bottomed vessel with 1 tbs of oil in it, when it is hot add chopped onion, chopped coriander, and chopped methi leaves, fry until onion turns to light brown, then add blended paste, fry for a while then add water to adjust the curry consistency. Add salt to taste. Stir, bring it to boil for 5 to 6 mins. Add finely chopped coriander and fenugreek leaves while boiling.

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Now drop kheema balls one by one, give a good boil without covering, (stir in between gently) on a medium flame for 8 min or until done.

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Boil the gravy to get to the desired consistency, Switch off the flame.

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Mutton Kheema balls curry is ready. Enjoy with Ragi Ball, steamed Rice or roti’s.

Note –

The amount of oil, salt and spices can be varied according to your taste.

gram flour is used to give the kheema a good binding.

Do not skip Adding freshly chopped methi leaves and coriander leaves for seasoning and for boiling which gives a special flavor and authentic taste to the dish.

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