Mutton Kola Urundai
A very popular deep fried mutton (lamb) balls in Chettinad Cuisine!!
Makes: 10 mutton kola urundai
1 tablespoon oil
1 teaspoon fennel (saunf)
1 teaspoon khus khus (poppy seeds)
50 g (1 medium size) onion , finely chopped (or 6 shallot / small onion, finely chopped)
1 tablespoon ginger - garlic paste
3 green chillis, finely chopped
4 curry leaves
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 1/2 teaspoon coriander Powder
½ teaspoon black pepper powder
300 g mutton (lamb) mince
½ teaspoon salt (or to taste)
1 tablespoon cashew nut powder
1 tablespoon chana dal (Bengal gram) powder
1 egg (beat well)
1 tablespoon chopped coriander leaves
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
Wash minced mutton squeeze out water.
Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tablespoon of water and keep aside (spice mix).
Heat oil in a pan. Add fennel and khus khus and fry on a low heat for 2 minutes until fragrant. Add finely chopped onion and fry until golden color on s medium to low heat.
Add ginger – garlic paste and stir well on a low heat until the raw smell goes.
Add chopped green chilli and curry leaves. Fry for 2 minutes.
Add diluted spice mix. Stir well for 2 minutes until thickens and water dries up.
Add mutton mince and salt to taste. Mix all the ingredients well. Cover with tight lid and cook on a medium to low heat for 10 minutes or until done and water dries up from mutton mince. Open the lid and stir continuously for 5 minutes. Keep aside to cool for 15 minutes.
Transfer cooked mutton mince mixture into a mixer bowl and add cashew nut powder, chana dal powder and 2 teaspoon beaten egg. Blend well for 1 minute. Now it will form a ball.
Transfer this blended mixture in another bowl and mix with chopped coriander leaves and Chettinad masala powder. Divide this mixture into 10 parts and make round balls.
Heat oil in a deep frying pan / kadai, Reduce the heat to medium and deep fry mutton balls until golden brown color on both the sides ( 5 balls at a time – depends upon the size of the pan). Drain out oil and place on kitchen towel to absorb extra oil. Decorate with deep fried curry leaves (optional). Serve hot with fresh salad and lemon wedges.