Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

Ingredients :
Onion -- 1/2 no. , Julienned
Tomato -- 1 no. , Chopped
Drumstick -- 1/2 cup , Chopped
Brinjals -- 1/2 cup , Chopped
Tamarind Pulp --  2 tsp
Red chilli powder -- 3/4 tsp
Coriander powder -- 2 1/2 tsp
Turmeric powder -- 1/4 tsp
         or
Curry Powder --  1 1/2 tbsp
Salt -- to taste
Kola urundai  --- 10 balls(I posted how to make them,just below)   

To grind :
Shredded Coconut -- 1/2 cup
Cinnamon -- 1/2 in piece 

For Seasoning :
Oil -- 2 tbsp
Cinnamon -- 1 in piece
Cloves -- 2 nos.
Cardamom -- 1 no.
Curry leaves -- a sprig
Fennel seeds -- 1/4 tsp
Sesame oil -- 1 tsp

Method :

For Kola urundai :

Follow the recipe and grind it finely without adding much water .. Form a small lemon sized balls and arrange on the plate ..

U may also fry the meat balls and add in the kulambu.. But , I prefer, adding the meat balls , RAW in the kulambu..

For kulambu :

Grind the items given in the table to a fine paste . Take a wide pot and add the oil. Add in the fennel seeds, cinnamon, cloves and cardamom once the oil is hot and fry for 30 secs and until it's fried and u smell the aroma. Next add in the onions and scald well for a minute. Throw in the curry leaves and fry . Dump in the chopped tomato ,Brinjals and drumstick. Sacld well the veggies in the oil mixture for a minute or so. Then add the Tamarind pulp diluted with water ( add  the red chilli powder , coriander powder , turmeric powder or simply Kulambu thool and salt  in the tamarind water and mix well before adding into the kulambu ) Cover the lid and let the kulambu boil for 5 minutes. By the time, veggies will get cooked. Add the ground coconut paste and again give it a boil.  This is the final stage , And drop in the meat balls ( kola urundai ) one by one into the gravy ( do not crowd them .. Add few at a time ) and do not touch / stir  the gravy for another one  minute else the meat balls would be broken. Repeat the final step until u finish off with ur keema balls. Switch off ..
Finally add the sesame oil on top and let the gravy be in the stove heat until u ready to serve..

Lamb Keema Balls Curry/Kaima Urundai Kuzhambu

KEEMA BALLS

Ingredients :

Mutton -- minced --  200 gms
Onion -- medium sized -- 1 no. (chopped)
Shredded coconut -- 1/2 cup
Fennel seeds -- 1 tsp
Cinnamon -- 1/2 in piece
Cloves -- 1 or 2 nos.
Cardamom -- 1 no.
Dahlia / pottukadalai -- 5 tbsp
Dry red chillies -- 5 to 6 nos.
Turmeric powder -- 1/4 tsp
Kasa kasa -- 1 tsp (optional)
Ginger -- 1 in piece
Garlic -- 4 to 5 pods

To mix :

Curry leaves -- 1 sprig
Salt -- to taste

To fry :

Oil -- as needed

Method :

Mince the mutton very finely, u may ask the butcher to make it fine. Else, grind it in the mixie for few minutes without adding water. keep aside. Add all the ingredients to the minced mutton and combine well. Grind this mixture in batches to a very fine paste adding very little water. This might be a tough task grinding mutton and getting a homogeneous paste. But still, do ur best.  ( I couldn't do without adding water since I've a blender ,but somehow managed to get the shape. Will update better pics later...)  Finally add the salt and tear the curry leaves and add to the paste. Mix everything together . Make small lemon sized balls and fry it in the medium hot oil  until they turn golden brown . U may serve as an appetizer ...