Ingredients

• 1/2 kg - minced meat
• 2 tbsp. - oil
• 1 sprig - curry leaves
• 1 tsp - salt
• 2 or 3 green chillies, cut very fine
• 1 cm cube - ginger, cut very fine
• 2 large onions, cut very fine
• 1/2 tsp - mustard seeds
• 1/4 tsp - urad dal
• Spices to be ground to a paste:
• 1 cup - grated coconut
• 2 or 3 cloves of garlic
• 2 green chillies
• 1/4 tsp - turmeric powder
• Spices to be roasted and powdered fine:
• 1/2 tsp - coriander
• 1/2 tsp - cumin
• 1 cm - cinnamon
• 1 or 2 cloves
• 5 or 6 aniseed

How to Make Erachi perallen (Mince meat)

• Heat oil. Season with mustard and urad dal. Add onion, ginger and chillies. Fry until onion is cooked but not brown.
• Add minced meat and mix well. Add salt. Lower heat and cook until meat is well done. Add a little water if necessary.
• When the mince is almost dry, add the coarsely ground paste and curry leaves. Mix well and cook covered for 3-4 mins.
• Add the powdered spices. Stir well and fry until the mince is completely dry.