Mutton Keema Balls
Mutton keema balls comprise mutton keema marinated with chana dal, cooking oil and a variety of spices, shaped into a ball and deep fried in hot cooking oil to perfection.
Ingredients
- 500 grams mutton minced
- 1.5 tbsp split chickpeas chana dal (roasted)
- 2 tsp cooking oil
- 1 tsp fennel seeds
- 5 pieces cloves
- 1 tsp poppy seeds
- 8 pieces cashew nuts
- 20 pieces curry leaves
- 2 tbsp coriander leaves chopped
- 2 pieces green chilies chopped
- 1 piece ginger 1-inch size, deskinned, finely chopped
- 6 cloves garlic finely chopped
- 1 piece onion large, finely chopped
- 2 tbsp coconut grated
- 1 piece egg
- Salt To taste
To deep fry the mutton keema balls:
- Cooking oil An adequate amount
Instructions
- Take a wide saucepan and add 2 tsp of oil to it.
- Add some 1 tsp of fennel seeds, 1 tsp of poppy seeds, and 6 to 8 pieces of cashew nuts. Mix them well and cook for a minute or so. (Pro tip: Break the cashew nuts into smaller pieces).
- Now, add 1.5 tbsp of roasted split chickpeas (chana dal) to it. Fry them for a minute.
- Then add a piece of 1-inch ginger and 4 to 6 cloves of deskinned garlic, both finely chopped, to it. Also, add finely chopped pieces of 2 fresh green chilies to it. Cook for a minute.
- Then, add 4 to 5 pieces of cloves to it. Mix them.
- Now, add finely chopped pieces of one large onion to it. Sauté for a minute until they are translucent.
- Now, add about 20 fresh curry leaves and 2 tbsp of freshly grated coconut to it and sauté them well.
- Then, add 500 gm of minced mutton to the mixture. Mix and cook it for about a couple of minutes. Do not add any water to it.
- Season it with some salt.
- Let it cook till the moisture in the mutton evaporates. Turn the stove off. Cool the mixture.
- When the mixture is cool, transfer it to a mixer grinder.
- Grind it. Do not add any water.
- Check the consistency.
- Transfer it to a bowl. Crack open an egg in a separate bowl, whisk it gently, and add it to the mixture.
- Add 2 tbsp of finely chopped coriander leaves.
- Mix the mixture well with your hands.
- Now, make small balls of this mixture using your hands. Keep them aside on a plate to sit for a while.
- Heat an adequate amount of cooking oil in a kadai. Once the oil is hot, gently place the balls one by one in the oil from one side.
- Deep fry the keema balls until they turn brown in color. Remove them.
- Put them on a piece of tissue paper laid on a plate to absorb the excess oil.
- Your tasty and crispy homemade mutton keema balls are now ready. Arrange them on a plate and serve them hot.
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Notes
I always use fresh ingredients to make mutton balls at home. This adds to the flavor.
Ensure that the chana dal is cooked properly to achieve the right taste.
Make a fine paste of the mixture. This will add to the texture and shape of the keema balls.
Do not grind the mixture when it is hot as it will affect the texture.
I use a little bit of cooking oil in the mixture to help in binding.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Keema Balls
Amount per Serving
Calories
320
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
123
mg
41
%
Sodium
79
mg
3
%
Potassium
285
mg
8
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
353
IU
7
%
Vitamin C
136
mg
165
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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