Tuesday, 27 October 2015

How to make meat balls in Indian style | Gola kabab | Mutton(lamb) meat balls | Indian style meat balls





We (my family ) are omnivore by choice .We love our non -vegetarian dishes as much as we enjoy the greens (vegetables ).But a major part of our heart leans towards the non -veg;) yup its in our blood I suppose .It's all in the genes .If a hearty vegetarian meal is served with a non veg side dish then every thing served gets swept up easily and a broad smile hangs on the kids face .Aah!! and that smile makes my effort worthy.



So  today's recipe 'Gola kebab" is one such side dish made from mutton(lamb meat ) that can be relished with a vegetarian meal .This is recipe is so versatile that it fits best in the category of finger food ( starters)to be served in a party .Gola kebabs or mutton meat balls are so easy to make that it hardly takes 30 minutes to serve it .As the meat balls are pan roasted  with minimum oil they don't climb the calorie meter .If serving as a starter serve it with mint chutney or ketchup .Don't worry about the left overs they can be packed as a roll in paratha for lunch box .

 This one is a family recipe of ours and I still remember my grand mother mincing mutton in oakhli ,which is a traditional mortar with a wooden mussal (pesle).Undoubtedly those were the best gola kebabs I ever had .I can not bring back those age old ,perfect cooking techniques ,but I can weave some memories for my kids revolving round the food .So what are you waiting for gear up to unleash the soft melt in the mouth,delectable meat balls .

Recipe follows.....








INGREDIENTS

  • 80 gms onions 
  • 200 gms mutton(boneless)
  • 1/4 tsp red chilly powder
  • 1/4 tsp turmeric /haldi
  • 1 tsp ginger-garlic  paste
  • 2 cloves 
  • 2 green cardamom
  • 1 /2 inch cinnamon
  • 2 tbsp coriander leaves
  • 1 tsp mint leaves
  • salt to taste
  • 1 tbsp oil +2tbsp oil for shallow frying



PROCEDURE

  1. Heat a pan with oil.Add chopped onions to it .
  2. Saute for a while until they turn pink in colour.
  3. Now add ginger -garlic paste and saute for  1 mint.
  4. Chop mutton to small pieces and add to it along with remaining spices .
  5. Cook until all the water is dried.
  6. Cool it and grind it to a smooth dough with out adding water .
  7. Wet your hands with water and make small balls of ping pong size and set aside .
  8. Add oil to a pan and shallow fry them until golden brown . 

NOTES



  1. You can use mutton mince or keema for this but make sure it doesn't have fat in it .
  2. I personally prefer mutton chunks over mince because generally mince(store bought) has lot of fat in it which doesn't give stiffness to the  meat balls and they begin to break as fat converts to oil upon cooking.
  3. In this recipe I have given in grams because for perfect meat balls its all about ratio ,my mom ,just measures with her hands .
  4. If you desire you can pulse the whole spices(cloves.......) and add as I have done  or add directly to the oil and saute along with mutton .

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