Mutton Balls

Ingredients

1. Wash the mince. Put in a strainer and gently press to drain out all the water (if not, the balls will not bind well and tend to break while pressure cooking).
2. Put the mince in a bowl. Add all the other ingredients.
3. Mix and knead well.
4. Take a pressure cooker or a pan, oil its bottom well.
5. Take a heaped Tablespoon of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid.
6. Make balls a little big, as mince tends to shrink after cooking.
7. Arrange them at the bottom of the pressure cooker.
8. Place the balls gently, over lapping one another, if short of space.
9. Do not add water in the cooker, as the mince will leave water.
10. Pressure cook to give 2 whistles and simmer on low flame for 2 minutes.
11. Remove from fire.
12. Let the pressure drop by itself.
13. Gently remove the steamed meat balls.
14. Keep aside.
15. At serving time, add 4 Tablespoon oil in a non stick pan and shallow fry the steamed balls in a pan on medium heat till brown.
16. Sprinkle chat masala, coriander powder, red chilly powder and garam masala.
17. Cook till the dry masala coats the balls.
18. Remove on a plate and garnish with green coriander and lemon wedges.
19. Serve with coriander or mint chutney.