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Kheema Balls Masala (Minced Lamb)

Traditional way of cooking Kheema by my mom. Serves as gravy for rice as well as chappatti varieties. Kheema balls would taste great to be eaten separately as well.Here we go with the recipe :

For Kheema balls
1 pack / 250gms Kheema (Minced Lamb)
1/4 cup of split chick peas
2 green chilies
salt to taste
1/2 tea spn ginger garlic paste

For Masala :
1/2 cup grated coconut
1 tbl spn coriander powder
1 tea spn garlic paste
1/2 tea spn ginger paste
1/2 tea spn poppy seeds
2-3 dry red chilies
2 cloves
1 cinnamon

For Seasoning :
2 onions
1 tomato
4-5 curry leaves
1/2 tea spoon turmeric
2 tbl spn oil
coriander leaves / mint leaves
Take split chickpeas, green chilies ginger garlic paste and grind it till the chickpeas breaks into small pieces, now add the kheema and salt into it and put on the mixi for abt 30sec such that the chick peas blends with kheema. Now make these into small rounds. Size of table tennis ball.

Next grind all the ingredients for masala.

Heat oil and add curry leaves, chopped onion and fry till onions turn golden brown. Add tomato and fry for 2 min, add turmeric, salt and ground masala. Depending upon the thickness of the gravy you need, add water. Allow this to boil for 5-7 min till the raw smell is taken away.
 Now slowly immerse the kheema balls into the gravy. Slit chick peas is a binding agent and therefore the balls do not break. Pressure cook it for 15 min. Add chopped coriander/mint leaves and serve.

Taste would be enhanced when had about 3hrs after cooking by when the kheema balls would have absorbed some masala.

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji


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