#AngloIndian #Meatball #Recipe
Meatball curry is an classic Anglo Indian food recipe. Ages ago, I relished Meatball curry with saffron flavored coconut rice as part of a festive meal at a very dear friend’s home. A simple Mutton Keema recipe with minimal spices yet so flavorful. With the Christmas season upon us, I thought its the best time to post Meatballs curry recipe. Meatballs aka koftas, are minced meat balls flavored with green chilies and coriander, that are slow cooked in a spiced gravy. The meatballs are tender, moist, and flavorful in a perfectly spiced tomato based curry. The meatball curry is usually served with aromatic coconut rice. A perfect meal on a cold winter day!
Produced by : Tarun Gupta Photography
Wardrobe Partner : Devlok Silk Jaipur
Camera : Jalaj Kalra, Gaurav Rawat
Recipe : Coconut Rice
Ingredients:
1 Cup Basmati Rice (washed and soaked)
1 Cup Coconut Milk
1 Cup Water
2 Green Cardamom
1 Bay Leaf
1 Cinnamon Stick 2 inch
1 Tsp Ghee
A pinch Turmeric (Traditionally Saffron)
Salt to taste
Method :
In a pan, bring to boil soaked rice along with 1 cup of water. salt, ghee, green cardamom, cinnamon, bayleaf and turmeric. When rice is half done. Add Coconut milk. Stir and cover with a lid and cook on medium low flame till all the liquid evaporates and rice is cooked.
Recipe : Meatball Curry
Ingredients:
250 Gm Mutton or Beef Minced
1 medium Onion (Finely Chopped)
1/2 cup Green Coriander (Chopped)
1 Cup Tomato Puree
1/2 Cup Onion Paste
3 Potatoes (Peeled and Halved)
1 Tsp Black Pepper Powder
5 inch Cinnamon
2 Bay Leaf
2 Green Cardamom
3-4 Cloves
5-6 Black Pepper
1 Tsp Turmeric
1 Tbsp Kashmiri Chilli Powder
1 Tsp Coriander Powder
Oil as required
Water as required
Salt to Taste
Method :
To make meatballs, add chopped onion, coriender chopped, black pepper, turmeric and salt in Meat minced and mix well to form a dough. Make 2 inch balls and keep aside. In a pan, heat some oil. Add whole spices and saute for a minute. Add Onion Paste and saute till it turns golden and oil separates. Add Coriander Powder, Turmeric and Kashmiri Chilli Powder and mix well. Add Tomato Puee, Salt and saute till tomatoes are cooked and oil separates. Add water, mix well and bring it to a boil. Insert the meatballs gently into the boiling gravy and cover with a lid. Do not stir. After 5 minutes, remove the lid and carefully swirl the pan and cover again and cook for another 10 minutes on low flame. Add potatoes to the curry and cover and cook for approx. 30 minutes on low flame or till potatoes are tender. Serve with Coconut Rice.
Link to buy Coconut Milk (Fresh Recommended)
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