Minced Mutton (Kheema, क़ीमा) Balls, Deep Fried

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About this recipe: A quick and easy to prepare minced mutton (lamb) balls, which serves as a good side dish. It can also be taken along with drinks.

KanikeIynanda Karnataka, India

Ingredients

  • 250 grams Lean Lamb (Mutton) Minced
  • 75-100 grams Carrot
  • 1 Onion, Medium
  • 3 Green Chilies
  • 1 tablespoon Cumin Seeds
  • 10 -15 cloves (1 pod) Garlic
  • 2 – 3 Cloves
  • 2 – 3 cm Cinnamon Stick
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Black Pepper Powder
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Poppy Seeds
  • 1 tablespoon Coriander Leaves (fresh)
  • Cooking oil for deep fry

Directions

  1. Wash the minced meat 1 - 2 times. Squeeze and drain the water thoroughly.
  2. Scrap and clean the carrot. Peal the outer dry skin of the onion. Wash and clean the green chilies. Roughly chop with a knife all these three items.
  3. Take the chopped items and all other ingredients, except the meat, in the small jar of a mixer-grinder. Using the incher, process till they are roughly chopped.
  4. Take the minced meat in the big jar of the mixer-grinder. Transfer the items from the small jar to this big jar.
  5. Grind for 1 – 2 minutes to get a smooth and thick paste. Do NOT add water.
  6. Take small amounts of the paste from the jar by hand and press into balls of a small sized lemon. Wet the hand so that the paste does not stick to the hand.
  7. Take a kadai and pour cooking oil into it. Heat oil on medium flame.
  8. Deep fry the balls on low flame till done (golden brown).

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Reviews (1)

KanikeIynanda
2

Very yummy! - 31 Aug 2012

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