Mutton kola urundai - chettinad cuisine

Ingredients

• 250 g mutton Keema ( minced mutton )
• Juice of a lemon
• 50 g onion , finely chopped
• 5 green chillies, finely chopped
• 20 g ginger - garlic paste
• 2 teaspoon red chilly powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander Powder
• 1 tablespoon cashew nut powder
• 1 egg
• 1/2 teaspoon black pepper , crushed
• 1/4 bunch coriander leaves
• Salt to taste
• 1 teaspoon Chettinadu Garam Masala Powder ( dry roast 3 cardamoms , 2 cinnamon, 3 cloves, 1/4 teaspoon marathi mokku, 1 star anise, 1/4 teaspoon kalpasi and 1/4 teaspoon saunf and make a fine powder in a mixer )
• 250 g oil for frying
• 1 spring curry leaves
• Lemon wedges for garnishing

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Preparation

• Mix mutton keema with lime juice, ginger and garlic paste, chopped onion, turmeric, chilly powder, chopped green chillies, coriander powder, Chettinadu garam masala powder, egg, cashew nut powder , seasonings and chopped coriander leaves.
• Blend all these ingredients well in a mixer and make ten balls.
• Heat oil in a kadai . Deep fry the mutton keema balls till they are golden brown in colour.
• Garnish with fried curry leaves, onion and lemon wedges.