Mutton Kola Urundai Recipe - Chettinad Mutton Keema Balls

Name: Mutton Kola Urundai Recipe - Chettinad Mutton Keema Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30
Cuisine: Indian
Ingredients: 500 g Ground Lamb (500 grams Mutton Kheema); ½ cup Chana Dal (1/2 cup Roasted Gram Dal (Pottukadalai)); 6 cloves Garlic (6 cloves Garlic); 2 pieces Ginger (2 inch Ginger roughly chopped); 1 piece Yellow Onion (1 Onion roughly chopped); 2 sprig Curry leaves (2 sprig Curry leaves roughly chopped); 2 pieces Green Chili (2 Green Chillies roughly chopped); ¼ cup Coconut (1/4 cup Fresh coconut grated); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); 3 pieces Cloves (3 Cloves (Laung)); 3 pieces Cardamom (3 Cardamom (Elaichi) Pods/Seeds); 1 tbsp Poppy Seeds (1 tablespoon Poppy seeds); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves loosely packed); 0 pieces Table Salt (Salt to taste)

Chettinad-style spiced ground lamb balls made with roasted gram dal and a fresh masala paste, shallow-fried until golden brown.

50 minIndian

Servings30

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Halal

Ingredients

For 30 servings

Ground Lamb500 g · 500 grams Mutton Kheema
Chana Dal½ cup · 1/2 cup Roasted Gram Dal (Pottukadalai)
Garlic6 cloves · 6 cloves Garlic
Ginger2 pieces · 2 inch Ginger roughly chopped
Yellow Onion1 piece · 1 Onion roughly chopped
Curry leaves2 sprig · 2 sprig Curry leaves roughly chopped
Green Chili2 pieces · 2 Green Chillies roughly chopped
Coconut¼ cup · 1/4 cup Fresh coconut grated
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Coriander Seed1 tsp · 1 teaspoon Coriander (Dhania) Seeds
Cloves3 pieces · 3 Cloves (Laung)
Cardamom3 pieces · 3 Cardamom (Elaichi) Pods/Seeds
Poppy Seeds1 tbsp · 1 tablespoon Poppy seeds
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Cilantro¼ cup · 1/4 cup Coriander (Dhania) Leaves loosely packed
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Mutton Kola Urundai Recipe, in a mixer jar, add the roasted gram dal and grind it to a fine powder. Transfer to a bowl and set aside.
2Into the mixer jar add the ginger, garlic, green chillies, onions, curry leaves, coriander leaves, cinnamon stick, coriander seeds, cloves, cardamom, fennel, poppy seeds, coconut, salt, red chilli powder and coriander powder.
3Grind this into a fine paste using some water. Transfer the freshly ground fine paste into a mixing bowl and set aside.
4Heat 1 tablespoon oil in a kadai, add the mutton keema into it and allow it to cook in its own juices. Cover the pan and allow the mutton keema to cook.
5This will take a good 7-10 minutes, mixing occasionally.
6Once the mutton keema is cooked, turn off the heat and allow it to cool.
7Then transfer into a mixer jar and pulse until coarse.
8Now in a mixing bowl bring together the freshly ground roasted gram dal, the freshly ground kola masala and the cooked coarse mutton keema. Mix well to combine the Mutton Kola Urundai mixture evenly.
9Grease your palms with oil and make lemon sized balls of the Mutton Kola Urundai and place on a plate.
10Heat oil in a Kuzhi Paniyaram pan to pan fry the Mutton Kola Urundai. Add a teaspoon of oil into each of the cavities of the paniyaram pan.
11Ensure that the oil is heated on medium flame alone. This will ensure that the Mutton Kola Urundai is cooked from the inside as well as hold its shape together.
12Place the Mutton Kola Urundai into the cavities and do not disturb until it turns into a lovely brown colour. Flip over half way through so the mutton gets evenly cooked and browned on both sides.
13Remove the Mutton Kola Urundai and place on an absorbent paper that will help drain off the excess oil.
14Serve Mutton Kola Urundai piping hot alongside a meal of Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, Steamed RiceandChettinad Chicken Roastfor a hearty Sunday lunch.