Ingredients (Serves 4)
1. Ground meat / minced meat / keema – 1/2 kg
Green chilly – 1/2 tsp, finely chopped
Minced ginger and garlic – 1/2 tsp each (optional)
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Garam masala powder – 1/2 – 3/4 tsp
Salt – To taste
For the gravy
2. Coconut oil – 2.5 tbsp
3. Ginger – 2 tsp, thinly sliced or finely chopped
Garlic – 2 tsp, finely chopped
Green chilly – 1, finely chopped
Onion – 1 – 1.5 cup, finely chopped
Curry leaves – 1 sprig
4. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1/2 tsp
Coriander powder – 1 tbsp
5. Tomato – 1 small, chopped
6. Garam masala powder – 3/4 tsp
7. Coconut milk, thin – 1.5 cup
8. Thick coconut milk – 1/4 cup
9. Salt – To taste
1. Combine the minced meat with all the other ingredients numbered 1. Grease or wet your hands and make small balls out of it. Set aside.
2. Heat coconut oil in a wide pan at medium-high heat. Add ingredients numbered 3, little salt and saute until onion turns light brown. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Cook for a couple of minutes at low heat until their raw smell disappears. Add chopped tomatoes and saute for a few minutes. Add thin coconut milk, salt and bring it to a boil.
3. Add the meat balls carefully, one at a time and cook on medium flame for a few minutes. Cover and cook at medium low heat for 15 – 20 minutes until the meatballs are done, gravy turns slightly thick and oil floats on top. Add 1/4 cup coconut milk, a pinch of garam masala powder, pepper powder. Mix well. Taste check for salt. Switch off. Serve after 10 minutes. Serve the delicious meatball curry with appam, idiyappam, puttu, porotta, bread, coconut pulao etc. Enjoy!
Searing the meatballs in oil for 5 minutes before introducing them into the gravy worked well for me. Thank you for the recipe!
Thanks for taking time to write here!