Meatball Curry - Kheema che Andey - By Vahchef @ vahrehvah.com | Vahchef - VahRehVah

Meatball curry, a mutton kheema recipe cooked in Indian spices, is classic Anglo Indian food.The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.




Ingredients:

Coriander leaf 1 Bunch
Grated coconut 2 Teaspoons
Desiccated coconut 1 Teaspoons
Turmeric 1/4 To Taste
Green chilly 3 Numbers
Salt To Taste
Ginger garlic chopped 1 Tablespoons
Onion chopped 2 Numbers
Black cardamom 2 Numbers
Tomatoes 4 Numbers
Cloves 4 Numbers
Cinnamon sticks 2 Numbers
Meat 500 Grams
Oil 2 Tablespoons
Mint leaves 1 Bunch

Directions:

1. Heat oil in a pan add cinnamon stick, clove, black cardamom, chopped onion, salt, chopped ginger, garlic, cook it till onions are golden in colour, add green chilly, turmeric, desiccated coconut powder, grated coconut, coriander leafs, tomatoes, cook for 5 minutes and put it in the blender and make a paste

2. Take a bowl adds mince meat and add half of the made masala, mix it well and make a dumplings

3. Heat oil in a pan add mint leaves, remain made masala paste, salt, water, put the lid on and cook it for 3 minutes, reduce the flame and drop the meat balls and put the lid on cook it for till meat balls are tender.


http://www.vahrehvah.com/Meatball+Curry++Kheema+Che+Andey:8203 you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
Kheemya che unde

Ingredient
250 grm lamb/goat meat kheema
1 cup fresh grated coconut
1 table spoon dry coconut
2 medium size onion
2-3 cloves of garlic
1 inch ginger
1 tomato
Coriander leaves -1/2cup
3-4 green chillies (or as per d taste)
2 inch cinnamon stick
3 cloves (lavang)
1 black cardamom
1 tspoon turmeric
Salt as per taste
Oil

Method:
Grind mutton pieces into kheema and keep aside

Now for masala- chop onion roughly and fry it in oil just till pink colour, then add green chillies,coriander , coconut and dry spices, turmeric and even salt. Then fry just till 2 mnt( do not brown coconut,onion) then add tomato ( cut tomato in big cubes ) , let the masala completely cool down and then grind it in to smooth paste with some water.

Now for unde - in kheema add little bit of salt and 1/2 of the ground masala , mix it well and make balls ( use some oil to make it nice round shape)

Put pan and add oil then add 5-6 leaves of mint (optional) and then fry rest of the masala on medium heat... Fry till 5-7 mnts. Then add 1 cup of water. Gravy should be medium consistancy bring it to boil and then add all the meat balls and do not stir.... Quickly put all the meat balls and put the lead on, cook it for 10 -15 mnts on medium heat.

Serve it with rotti or jeera rice "Reach vahrehvah at -
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