Mutton Balls

Ingredients

• • Lamb mince - 1 kg
• • Garlic-ginger paste - 2 tablespoons
• • Green chillies (finely chopped) - 3
• • Garam masala - 1 teaspoon
• • Besan/Gram flour - 2 tablespoons
• • Dhania powder - 1 teaspoon
• • Red chilly powder - 1 teaspoon
• • Salt - as required
• • Oil (for shallow frying) - 4 tablespoons
• • Coriander leaves (for garnishing) - a few
• • Lemon wedges (for garnishing) - a few

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Ingredients For Making Dry Masala Coating

• • Chat masala - ½ teaspoon
• • Coriander powder - 1 tablespoon
• • Chilly powder - 1 teaspoon
• • Garam masala - 1 teaspoon

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Method

• 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.