A delicious meatball curry with a rich combination of spices and the addition of dry and fresh fenugreek leaves for a unique flavour. The use of the East Indian tempero spice powder adds a wonderful touch . This meatball curry pairs well with rice or pulao.
Meatball curry
Ingredients
1 kilo of mince ( beef , mutton or chicken)
( I have used beef mince)
Begin by rinsing the mince once to remove any impurities. Place the rinsed mince in a colander to drain. Cover the colander with a lid and place a heavy weight on top to press out any excess water from the mince.
Ingredients for preparing the meat balls
60 grams of fresh Fenugreek leaves
2 medium size onions finely chopped
5 green chillies finely chopped
Salt to taste
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
1 teaspoon of cumin powder
1/2 teaspoon of pepper powder
1/2 teaspoon of turmeric powder
1 tablespoon of dry Fenugreek leaves
3 slices of bread
2 eggs
Method
1:
Dry grind the bread slices and keep aside.
Heat up some oil in a pan, sauté the Onions until they turn translucent. Add the green chillies and stir fry.
2:
Next add the coriander powder, cumin powder, pepper powder, turmeric powder, salt to taste and mix well. Add in the ginger garlic paste and the chopped fresh Fenugreek leaves. Mix well and allow to cook for 2 minutes.
3:
Add the Fenugreek leaves stir fry to a bowl. Mix in the dry ground bread slices. Add the 2 eggs and mix well. Add the dry Fenugreek leaves and the mince. Mix well and form into firm balls and keep aside.
4:
Heat up the pan with some oil. Shallow fry Fry the meatballs well and keep aside.
Total pieces 34 .
Ingredients for the curry
Ground Masala
8 dry kashmiri Chillies
1 tablespoon of coriander seeds
1 teaspoon cumin seeds
1 teaspoon Fennel seeds
1 teaspoon pepper corn
1/4 teaspoon Fenugreek seeds
1/2 cup desiccated coconut or fresh coconut
Method
Dry grind all the above ingredients well and keep aside.
Ingredients
1/4 teaspoon East Indian cuddi powder or use any garam masala powder
1/4 teaspoon turmeric powder
2 Medium size onions sliced
Method
Sauté the finely sliced onions until they turn lightly brown.
Grind the dry roasted masala, fried sliced onions, cuddi powder and turmeric powder to a fine smooth paste with just enough water.
Ingredients for the green masala
60 grams of coriander leaves
1 tablespoon fresh Fenugreek leaves
Grind to paste with just enough water
Method for the meatball curry
1:
Heat up some clarified butter/ ghee. Add the ground masala and allow this masala to cook for a minute. Add the green masala and 1 cup water. Allow to cook for 2 to 3 minutes.
2:
Add some water , Bring it to a boil. Add the meatballs and allow to cook for 15 minutes on low flame. Add salt to taste.
Serve with rice or pulao
For 1 kilo of mince I got 34 meatballs. I used 17 meatballs for the curry. Reserved the rest for later use.
For the remaining 17 ,
You can grate some cheese over these meatballs, add chilli flakes and heat it up till the cheese melts.
A powdered spice mix used for flavouring Meat Dishes.
I made this Tempero spice powder my way ,
with a slight change.
GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri/ mace flower
10 gms bay leaf
5 gms all spice /
5 gms Triphal/ Schezwan pepper corn
10 gms saunf/ fennel seeds
10 gms methi seeds/ Fenugreek seeds
10 gms Shah Jeera/ black cumin/ caraway seeds
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork
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