Ingredients

• 1 tbsp - oil
• 1 tsp - fennel (saunf)
• 1 tsp - khus khus (poppy seeds)
• 50 gms - (1 medium size) onion, finely chopped
• 1 tbsp - ginger-garlic paste
• 3 - green chillies, finely chopped
• 4 - curry leaves
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1.5 tsp - coriander powder
• 1/2 tsp - black pepper powder
• 300 gms - mutton (lamb) mince
• 1/2 tsp - salt (or to taste)
• 1 tbsp - cashew nut powder
• 1 tbsp - channa dal (Bengal gram) powder
• 1 - egg (beat well)
• 1 tbsp - chopped coriander leaves
• 1 tsp - Chettinadu Garam Masala Powder ( Dry roast 3 - cardamoms, 2 - cinnamon, 3 - cloves, 1/4 tsp - Marathi mokku, 1 - star anise, 1/4 tsp - kalpasi and 1/4 tsp - saunf and make a fine powder.)
• 250 gms - oil for frying
• 1 sprig - curry leaves
• Lemon wedges for garnishing

How to Make Mutton Kola Urudai (Deep fried minced mutton balls)

• Wash minced mutton and squeeze out the water.
• Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tbsp of water and keep aside (spice mix).
• Heat oil in a pan. Add fennel and khus khus and fry on a low heat for 2 minutes until fragrant.
• Add finely chopped onion and fry until golden colour on a medium to low heat.
• Add ginger-garlic paste and stir well on a low heat until the raw smell goes.
• Add chopped green chilli and curry leaves. Fry for 2 minutes.
• Add diluted spice mix.
• Stir well for 2 minutes until it thickens and water dries up.
• Add mutton mince and salt to taste.
• Mix all the ingredients well. Cover with tight lid and cook on a medium to low heat for 10 minutes or until done and water dries up from mutton mince.
• Open the lid and stir continuously for 5 minutes.
• Keep aside to cool for 15 minutes.
• Transfer cooked mutton mince mixture into a mixer bowl and add cashew nut powder, channa dal powder and 2 tsp beaten egg.
• Blend well for 1 minute. Now it will form a ball.
• Final preparation:
• Transfer this blended mixture in another bowl and mix with chopped coriander leaves and Chettinad masala powder.
• Divide this mixture into 10 parts and make round balls.
• Heat oil in a Deep Frying pan - kadai.
• Reduce the heat to medium and Deep Fried mutton balls until golden brown colour on both the sides (5 balls at a time - depends upon the size of the pan).
• Drain out oil and place on kitchen towel to absorb extra oil. Decorate with deep fried curry leaves (optional).
• Serve hot with fresh salad and lemon wedges.
• Recipe Courtesy: Niya's World