This is an easy but very tasty snack to make at home. You can serve it as an appetiser or even as a side with mains or better yet make a sinful gravy and drop these into it for a sinful mutton kofta curry. This recipe has evolved and aged with me as I grew up . I saw my mom learn to make meatballs in this way from a Kashmiri family friend and then she modified the recipe to suit even non Kashmiri menus. Mom would often make a delicious tomato gravy that she would dunk these into and that would be a meal to remember. I have often served these with drinks at dinner parties where I dress them up with a little hat of chutney or a bed of a mini nawabi parantha. All in this recipe is all things one would like in a delectable dish, easy, simple and so very yummy.
- 500 gm Mutton keema
- 2 Medium onions cut very fine
- Handful of coriander leaves finely chopped
- 1 Tablespoon ginger minced
- 1 Tablespoon garlic minced
- 2 Green chillies cut very fine
- 2 Tablespoons yogurt beaten
- 2 Teaspoons garam masala
- 4-5 Cloves
- 4 Green cardamon
- 1 Large bay leaf
- 4-5 Whole peppercorns
- 1 inch piece of cinnamon
- salt to taste
- In a large kadhai/wok boil water with all the whole spices.(enough to drown all the meatballs in it, they should be able to float freely)
- Mix thoroughly all the other ingredients in a large bowl till well combined.
- Make balls of the meat mixture and gently drop into the boiling water.
- Cook on medium heat till the meat is cooked.
- Increase the heat and dry off the excess water and brown the meatballs.
- Serve as desired either as an appetiser or add to a gravy for a main.