Ingredients

• Meat - 3/4 kg
• 1 tsp - garlic-ginger paste
• Salt and pepper to taste
• 1/2 tsp - each of turmeric powder, garam masala, powder and coriander powder
• 1 - finely chopped green chillies
• 1 tsp - vinegar
• 1 - medium onion finely chopped minced
• 2 - large chopped onions
• 3 - dried red chillies
• 1 half-inch - cinnamon stick
• 3 - large tomatoes, chopped
• Salt to taste
• 1/2 tsp - pepper powder
• 1/2 tsp - cumin powder
• 2 tbsp - ghee
• 1/2 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - cumin powder
• 1/2 tsp - pepper powder
• 1 cup - finely chopped onions
• 1/2 cup - tomato puree
• 2 tbsp - vinegar
• 2 tbsp - coriander powder
• 1 tbsp - tamarind juice
• Salt and lime as required
• Few sprigs - chopped coriander
• 1/2 cup - thick coconut milk.

How to Make Goan Meatball Curry

• For the meatballs:
• Mix garlic, ginger, salt, pepper, turmeric powder, garam masala and coriander powder with the minced meat and make balls by pressing tightly and set aside.
• For the gravy, fry finely minced onions, chopped onions, dried red chillies, cinnamon stick, chopped tomatoes pepper, cumin, turmeric, red chilli powder in 2 tbsp oil in a pressure cooker and fry well.
• Cook till tomatoes soften, then add the meatballs and enough water.
• Gently toss spices around the meatballs.
• Close and cook for 1 whistle in the pressure cooker or till meat is cooked.
• For the gravy, take a pan and fry onions in ghee, add the turmeric, coriander, red chilli, pepper powders.
• Fry well and then add the tomato puree and fry well.
• Add coconut milk, stirring gently and constantly.
• Add the meatballs with the soup from the cooker, boil for 2-3 mins and then simmer for 3 minutes after adding salt, sugar, vinegar and tamarind to taste.
• Garnish with coriander.