Chettinad Mutton Kola Urundai

• Black pepper

  6 g

• Coriander leaves

  chopped

  10 g

• Curry leaves

  15 pc

• Dried red chilli

  4 pc

• Fennel seeds

  8 g

• Fresh coconut

  grated

  60 g

• Garam masala

  4 g

• Ginger-garlic paste

  30 g

• Lamb mince (keema)

  400 g

• Oil

  45 ml

• Onion

  chopped

  2 pc

• Red chili powder

  5 g

• Roasted chana dal

  40 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

Add to Cart

Flavor profile

Method

1. 1Grind the mutton mince with fried gram, grated coconut, fennel and curry leaves to a fine paste.
2. 2Mix in ginger-garlic paste, red chilli, garam masala and salt.
3. 3Roll the mixture into tight small balls.
4. 4Steam or gently poach the balls until firm, then set aside.
5. 5For the gravy, roast and grind coconut, pepper, fennel and dry red chilli.
6. 6Fry onions and tomato in oil until soft.
7. 7Add the ground masala and cook until oil separates.
8. 8Pour in water and simmer to a smooth gravy.
9. 9Slide in the kola urundai and simmer until they absorb the flavours.
10. 10Finish with curry leaves and coriander.