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Mutton Meatballs at Home

Mutton Meatballs at Home

So, uh… the other day I was staring at some minced mutton in my fridge and thinking, “Hmm…
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Meatballs:
  • 500 g ground mutton or lamb
  • 1 small onion finely chopped
  • 2 green chilies chopped (optional if you like spice)
  • 1 tbsp ginger-garlic paste
  • 2 tbsp fresh coriander chopped
  • 3 tbsp breadcrumbs or 1 slice soaked bread
  • 1 egg – to hold it together
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tbsp oil
  • Curry:
  • 2 medium onions finely chopped
  • 2 medium tomatoes pureed or chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp chili powder adjust to taste
  • Salt to taste
  • ½ cup whisked yogurt
  • 1½ cups warm water or stock
  • Fresh coriander for garnish

Equipment

  • Mixing bowl
  • Frying pan
  • Deep pan or wok
  • Wooden spoon or spatula
  •  whisk
  • Blender (optional)
  • Measuring cups/spoons
  • Serving plate

Method
 

Step 1: Mix the Meatballs
  1. So, brother… Here's a secret. The juiciest meatballs? Mix by hand. Throw all ingredients in a bowl and squish, mash, mix… messy but fun! Sometimes I taste a tiny bit — just to check.
  2. Cover and chill for 30 mins. Helps hold them together. Roll into small balls — rustic shapes are perfect.
Step 2: Brown the Meatballs
  1. Heat oil in a pan. Add meatballs carefully. Brown all sides. Don’t cook fully — curry finishes them. Browning adds flavor and keeps them intact. Set aside gently… don’t wanna break ’em.
Step 3: Make the Curry
  1. In a deep pan, heat oil or ghee. Toss in cumin seeds and bay leaf — smell is heaven! Add onions, cook slowly till golden. Then ginger-garlic paste for a minute.
  2. Add tomatoes, cook till oil separates. Spices: turmeric, coriander powder, garam masala, chili powder, salt. Simmer for a few mins.
  3. Friend, let’s know something more interesting — slow-cooked onions and spices give deep flavor without cream. Magic happens here.
Step 4: Yogurt and Water
  1. Lower heat. Slowly stir in whisked yogurt. Pour warm water or stock. Bring to gentle boil. Taste, adjust salt or chili.
Step 5: Simmer Meatballs
  1. Gently add browned meatballs. Cover, simmer for 15–20 mins. Meatballs soak flavors, stay soft. Don’t stir too much… patience, friend.
Step 6: Garnish and Serve
  1. Turn off heat. Sprinkle garam masala, fresh coriander. Rest a few mins. Serve with rice, naan, paratha… dipping bread into that gravy… bliss, seriously.
  2. Sometimes I serve it with cucumber salad. Crunchy and fresh — perfect side.