Meat balls in Meat Curry/ Kaima unde saaru

Meat balls in meat curry sound so yum, name itself makes me drool. Minced lamb/mutton (kheema) is used in making of this meat balls and mutton pieces in making of curry. This traditional recipe from ages named "Kaima Unde'' (local name of Karnataka) is mastered by my mom from my grandmother and passed on to young generation. It is little time consuming but end results are worth the efforts. The curry is hot, spicy and meat balls are soft and packed with punch of flavors. Slightly browned edges gives the ultimate pleasure when you take a bite. Soft meat balls with no bones makes it kids favorite and for grown ups too.

Ingredients:

• 500 gram lamb (250 gram minced for meat balls, 250 gram cut into 1inch pieces for curry)
• 4 tbsp oil
• 1 small onion, finely chopped
• 1 medium size tomato, finely chopped
• Pinch of turmeric
• 1½ - 2 tbsp chickpea flour
• 1 egg white
• Salt to taste

For fine paste

• 1 medium size onion
• 3 tsp red chilli powder
• 4 tsp coriander powder
• 3 inch ginger
• 1whole garlic (large)
• ¼ cup grated coconut (50gm)
• 3 cloves
• 6 pepper corns
• 2 inch cinnamon stick, broken into pieces
• 1 tsp poppy seeds
• ½ bunch coriander leaves

Directions:

Step 1: Wash kheema and drain out the water. Press them in-between your palms to ensure it’s completely drained. Keep aside

Step 2: Wash mutton pieces separately and keep aside.

Step 3: Now in a blender take all ingredients listed under fine paste and grind it to make smooth fine paste  using less water (As minimum as possible). This helps in easy making of meat balls. Divide the ground masala to 2 equal parts. Half of it goes to curry making.

Step 4: Heat ½ tbsp oil in a pressure cooker, sauté mutton pieces for a minute. Add half of the ground masala, pinch of turmeric, salt, tomatoes, 3 cups water and pressure cook for 2 whistles (or till meat is 80% done) and turn off.

Step 5: Take remaining half ground masala and add minced meat and just run 2 rounds in the same blender/mincer. Transfer it to bowl and add chickpea flour, egg white and salt and do the hand mixing. Divide the mixture equally to make lemon size balls. This makes 7 - 8 balls.

Step 6: Heat the remaining oil in a wide mouth thick bottom pan. In a medium heat add chopped onions and sauté for a few seconds(less than minute). Carefully drop the meat balls and simmer the heat for a minute or two so that the bottom of balls are browned but don’t burn them it tastes awful. Flip over carefully to see the browned edges but don’t break the balls.

Step 7: Add the boiled curry to meat balls. Add water if required, cover the lid and cook for 5 minutes and turn off.

Note:  

• Cooked meat balls raise up to the top which is an indication for perfectly done meat balls.
• Salt is used twice
• As I always say spices can be adjusted based on your spice level
• It is suggested to use wide mouth pan for cooking this recipe