SAVJI MUTTON KEEMA BALLS CURRY

Cuisine: Maharashtra state of India

Ingredients:

To make balls:

Mutton Keema – ½ kg

Chilli Powder – 1 teaspoon

Salt – as required

Grated coconut – ½ cup

Ginger – 2 inches

Garlic – 2 small bulbs

Coriander leaves – ½ cup

For masala paste:

Grated coconut – 1 cup

Shahi Jeera – 1 teaspoon

Cinnamon – 2 Inches

Star anise – 1

Coriander leaves – 1 cup

Water – as required

For the gravy:

Coconut oil – 7 tablespoons

Onion (Finely chopped) – 2

Ginger garlic paste – 2 teaspoons

Green Chilli paste – 4 teaspoons

Tomato puree – 4 tomatoes

Coriander powder – 2 ½ teaspoons

Salt – as required

Water – 4 cups

Coriander leaves – for garnish

Method:

In a mixing bowl, add mutton keema, chilli powder and salt. Mix well and add grated coconut, ginger, garlic cloves and coriander leaves. Mix and shift the mixture into a mixer jar. Grind the mixture into a fine paste. Do not add water while grinding. Transfer the keema mixture into a bowl and shape the keema into lemon-sized balls. Apply oil to your hands while shaping the balls. Then, in the same mixer jar, add grated coconut, shahi jeera, cinnamon, star anise and coriander leaves. Add a little water and grind into a smooth and fine masala paste. Now, heat oil in a pan and add chopped onions. Fry until they turn golden brown. Then add ginger garlic paste and green chilli paste. Sauté until the raw smell goes away. Then add tomato puree and cook for 5 minutes. Add coconut masala paste and sauté for 10 minutes. Now, carefully drop the keema balls into the gravy. Add coriander powder, salt and mix. Then pour water and mix gently. Cover the pan with a lid and cook for 30 minutes. If the gravy is too thick, add some warm water and cook for a few minutes. Sprinkle coriander leaves and turn off the flame. Serve hot along with rice or roti.