Minced Mutton (Kheema, क़ीमा) Balls, Deep Fried

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).