Servings - 6

Ingredients for making kheema balls:  

• 1/2 k mutton kheema  

• 1 - inch cinnamon  

• 6 cloves 5 tbsp roasted gram 

• 4 - 5 garlic cloves 1- inch ginger  

• 1/4 tsp coconut powder 

• 2 tbsp curry powder 

• 1 small onion  

• Coriander 

• Water - as needed 

• 1 tsp salt 2 tbsp oil  

Ingredients for making base curry: 

• 11/2 - inch cinnamon  

• 8 cloves  

• 1 1/2 - inch ginger  

• 8 - 10 garlic cloves 

• 2 medium onions + 1 small onion  

• 1 large tomato 

• 1/3 cup coconut powder 

• 3 tbsp curry powder 

• Coriander  

• Water – as needed 

• 2 tbsp oil 

• 1 tsp salt   

Method:  

1. In a mixer, add 1 - cinnamon, 6 cloves, roasted gram, 5 garlic, 1 -  ginger, coconut powder,  2 tbsp curry powder, 1 small onion, coriander and water.

2.  Grind into a fine thick paste.  

3. Add kheema, thick masala paste, and salt to a large bowl and mix well. 

4. Roll the mixture into small gooseberry-sized balls and keep that ready. 

5. In a mixer, add 11/2 cinnamon, 8 cloves, 11/2 ginger, 10 garlic, 2 medium onions, tomato, 1/3 cup coconut powder, 3 tbsp curry powder, coriander, water and grind into a fine paste. 

6. Heat the oil in a pan, and place the kheema balls. 

7. Cover and cook them for 5 minutes on medium-low heat. 

8. Next, turn the kheema balls and cover and cook them for 5 more minutes on medium-low heat. 

9. Heat the oil in a pan, add 1 small onion and sauté the onion until soft and translucent.

10. Add the masala paste, water and stir well. Next, add salt and cook for 10 minutes.

11. Now lower the heat to medium and drop in the kheema balls.  

12. Give it a gentle stir, cover and let the kheema simmer for 10 minutes or until the kheema is cooked.  

Note: The amount of oil, salt and spices can be adjusted according to your taste.