Mutton Keema Fry/Balls

Keema urandai/ Balls are the one of my mom's favorite recipe..... Eventhough it is long process, she used to cook often at home... She's damn good in cooking non-veg items... This recipe source from my AMMA's kitchen.... Actually i prepared this recipe for newly married couple, thats my sweeeeet sissssy & her hubby... My sister's favorite recipe....It is one of the recipe leads main role in her virundhu(TREAT)....

Keema balls are crispy outside & soft inside... Here the recipe with steps, follow:

INGREDIENTS:

Mutton keema(kothu kari)- 300gms

Onion- 2

Tomato-2(medium)

Garlic- 4 cloves

Ginger- 1inch

Fried gram dal power- 2tsp(optional )

Green chillies- 4
Turmeric powder - 1tsp
coconut-5tsp
Fried gram dal-2tsp

Fennel seeds- 1tsp

Cinnamon stick- 1inch

Cloves- 2

Salt- to taste

Curry leaves- 1spring

Coriander leaves- 1 bunch

Oil- for deep frying

METHOD:

• Wash & drain the mutton keema...keep it aside...
  
• Take a mixer, put the chopped ingredients mentioned above into smooth paste...(without water)
  
  
  
  
• Then grind the mutton keema & give pulse once/twice & grind into smooth consistency...
  
• Now mix the two ground paste & add chopped coriander leaves & curry leaves...
  
  
  
  
• Make into small equal sized balls & allowed to dry...(dough should not be loose)
  
• Heat oil in a pan & drop the balls one by one & deep fry till dark brown color( cook at low flame, so that it will cook well at inside also)
  
• Drain oil & serve the keema balls...  
  

NOTE: Mutton should be well minced, without bones.... Make sure that the balls should not break while frying, drain water completely & make small balls....

TIP- If you want just roll the balls in fried gram dal powder & fry it.....gives more crispy texture. .