Ingredients

• For the balls:
• 1 kg - fine minced beef, washed, drained
• 3 - big onions
• 5-6 - potatoes
• 4 - green chillies
• 1 bundle - coriander leaves
• 1/2 bundle - mint leaves
• For the mince:
• 1 tsp - chilli powder
• 2 tsp - coriander powder
• 1 tsp - pepper powder
• 1 tsp - jeera powder
• 1 tsp - turmeric powder
• 1 tsp - garam masala powder
• 1 tbsp - ginger- garlic paste
• Salt - to taste
• For the gravy:
• 1/4 cup - Oil
• Whole spices: 6 - cloves, 2 pieces - cinnamon. 6 -cardamoms
• Salt to taste
• 3 - onions, finely minced
• 4 - green chillies, finely minced
• 2 sprigs - curry leaves
• 3 - big tomatoes, finely minced
• 1.5 tbsp - ginger-garlic paste
• 1 tsp - jeera powder
• 1 tsp - turmeric powder
• 1 tsp - garam masala
• 1 tsp - sombu powder
• Lime juice - 2-3 tbsp
• 1/2 - coconut, ground
• 1 cup - thick coconut milk
• For garnish: 3-4 tbsps - chopped coriander leaves.

How to Make Ball Curry

• For the balls:
• To the minced meat, add the onions, chillies, coriander and mint leaves. Mix well
• Then add all the items listed under 'mince'. Mix well again.
• Make balls of desired size and keep aside.
• Boil the potatoes, peel and quarter each potato, and keep aside.
• For the gravy:
• Heat oil and add the whole spices.
• When they pop, add the minced onions, green chillies, curry leaves and fry till onions are brown.
• Now lower flame and add the ginger-garlic paste. Fry till oil separates.
• Now add the all the powders (except garam masala and sombu) and saute on low heat, sprinkling a little water now and again to avoid burning.
• Then add the chopped tomatoes and fry till they are mushy.
• Add garam masala and sombu powder, salt to taste & the ground coconut paste. Mix well.
• Turn up the flame and let it boil for 3 - 5 mins.
• Now lower flame again and gently add the balls and potatoes.
• Cover vessel and cook for another 5-8 mins.
• Add coconut milk and shake the vessel.
• Bring it to a boil, remove from heat and add lime juice.
• Garnish with chopped coriander leaves and serve with rice.