Mutton Balls in Gravy (Kola Urundai Kozhambu)

This dish is a combination of my MIL's preparation & Khana Khazana fame Sanjeev kapoor's preparation.

Mutton Balls in Gravy (Kola Urundai Kozhambu)

Ingredients:
Mutton mince: 500gms
Onion:4 medium
Tomato: 2 medium
Egg: 1
Tamarind: lemon size
Coriander leaves: 3tbsp
Red chilli powder: 1tsp
Turmeric powder: 1/4tsp
Salt
Oil: 5tbsp

For masala paste:
Poppy seeds: 2tsp
Garlic paste: 2tsp
Green chillies: 4
Grated coconut: 6tbsp

For masala powder:
Peppercorns: 10
Roasted gram: 1 cup
Coriander seeds: 2tbsp
Cinnamon: 1" piece
Cloves: 2
Star anise: 1
Cardamom: 2
Fennel seeds: 1/2tsp

Method:
Clean the mutton mince, add the egg & mix well.
Finely chop one onion.
Roughly chop the remaining onions. Reserve 1/4th of the roughly chopped onion. Grind remaining onion with tomato.
Soak poppy seeds in warm water. Grind with garlic, green chillies & grated coconut to a smooth paste.
Soak tamarind in 1 cup water.
Dry roast the whole spices except roasted gram & grind to a fine powder.
Add half the masala paste & half the masala powder to the mutton mince. Mix well.
Add the finely chopped onion, finely chopped coriander, turmeric powder, 1/2 the red chilli powder & salt to the mutton mince. Mix well again.
Marinate the mutton mince in the refrigerator for 1 hour.
Wet your palms & make lemon size balls with the mutton mince.

Heat oil in a wide, shallow pan add the reserved onion & saute' well. Then add the onion, tomato paste. Saute' for sometime.
Add salt, the remaining red chilli powder, the remaining masala paste & then add the tamarind extract. Allow to cook for sometime.
Add the remaining masala powder & simmer for a couple of minutes. Add water if required.
Gently slide in the mutton balls, cover with a lid & cook on low heat for 15-20 minutes.
Garnish with finely chopped coriander leaves & serve with steamed rice.