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Preparation Time : 15
Cook Time : 20
Total Time : 35
400gm of mince goat meat.
1 tsp ginger powder
1 tsp garlic powder (you can use ginger garlic paste too)
1 bay leaf
2 black cardamom crushed
1 cinamom stick
1 tsp turmeric powder
2-3 tsp red chilli powder
2-3 tsp curd
1-2 tsp gram flour
1/2 garam masala
1 pinch asafoetida
In a large bowl take mince meat, turmeric powder, ginger - garlic powder, gram flour, crushed black cardamom,1 tsp curd, salt, asafoetida. mix it well.
Make small lemon sized portion and roll it into balls. Deep fry it till they turn golden brown and set aside.
In same oil add bay leaf, cinamon stick, black cardamom sticks . Meanwhile take remaining curd and add red chilli powder whisk it to smooth paste .
When oil is heated add the curd into the pan. Add water when oil separates. And cover the lid till it boils.
Add the meat balls and cover for 5-6 minutes.
Add garam masala . Garnish with mint or coriander leaves.
Serve hot with rice or naan.
You can add the meat balls directly into the boiling gravy without deep frying it. Just let it cook for more time.
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