MEAT BALLS CURRY

INGREDIENTS:
FOR MEAT BALLS::
Mutton kheema/Minced lamb       1 pound
Ginger-garlic paste                       1 tsp
Salt                                              as needed
Red chilly powder                        1 tsp

Oil                                               for deep frying

FOR GRAVY::
Onion                                        2(finely chopped)
Ginger-garlic paste                     1 tsp
Bay leaf                                     1
Red chilly powder                      2 tsp(adjust according to your taste)
Dhania powder                          1 tsp
Cumin powder                           1/4 tsp
Garam masala                            1 tsp
Turmeric powder                       1/4 tsp
Tomato puree                            1 cup  
Coconut milk                             1/2 cup
Coriander leaves                        1-2 tbsp(chopped)
Salt                                            as needed


PROCEDURE::
1)Wash the minced meat well with water . Squeeze the water from it , so that there is very little moisture left in it.
2)Now add ginger-garlic paste, red chilly powder, salt and garam masala to it.
Mix well and make balls out of it.
3)Heat oil in a pan , it should not be piping hot. It should be meat hot.
Now add the meat balls into the oil carefully. Brown them on all sides.
It takes nearly 5 minutes to brown on 1 side. I fried them in 2 batches.









4)Now in a pan , add oil once hot add the bay leaf. Then add the onions once they turn transparent then add the ginger-garlic paste. Saute it for 1 minute until the raw smell leaves it.
5)Add the cumin powder,dhania powder, red chilly powder, turmeric powder and salt.


 
6)Now saute the masalas well . Now add the tomato puree to it. Mix well .
Cook till the oil separates from it.(approximately 7 minutes)

7)Now add the fried meat balls in the gravy. 

Make sure the gravy coats well for the balls. Add little water 1/4 glass to it.

Close the lid and cook for 8-9 minutes.

8)Add the coconut milk to the gravy and cook for 2 minutes.
Now finally add the coriander leaves to the gravy.

       SERVE WITH RICE OR ROTI