Keema Curry

Cooking Time: 30-40 minutes
Servings: 4

 Preparation Time: 10-15 minutes
 Category: Non Veg

                                                   


Ingredients

•	Mutton mince (keema)	500 grams
•	Egg	1
•	Salt	to taste
•	For paste
•	Onion ,finely chopped	1 large
•	Green chilli,finely chopped	1
•	Ginger,finely chopped	1/2 inch piece
•	Garlic,finely chopped	2-3 cloves
•	Coriander seeds	3 teaspoons
•	Dried red chillies	5
•	Turmeric powder	1/2 teaspoon
•	Cumin seeds	1/4 teaspoon
•	Cinnamon	1 inch stick
•	For gravy
•	Oil	1/4 cup
•	Onion ,sliced	1 large
•	Green chillies,slit	4
•	Curry leaves	2
•	Thin coconut milk	1/2 cup
•	Thick coconut milk	1/2 cup

Method
Grind all the ingredients for the paste until smooth and set aside.

Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.

Form into eight medium sized balls and set aside.

For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.
Add remaining ground masala and mix.

Add thin coconut milk, one cup of water and salt and mix. Drop the meat balls one by one into the gravy and simmer till they are cooked.

When meat balls are done add thick coconut milk and cook till it gets heated through. Remember it should not be boiled.
Take the kadai off the heat and serve hot.