Minced Mutton (Kheema, क़ीमा) Balls, Deep Fried


    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.


    Karnataka, India
    4 people made this


    • 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


    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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    Very yummy!  -  31 Aug 2012