|
Ingredients
|
For 4
|
For 100
|
|
Meat (without
bones)
|
250gms
|
6.25kg
|
|
Green chillies
|
2
|
50gms
|
|
Onions
|
40gms
|
1 kg
|
|
Ginger
|
2.5 cm. ( ½ “) piece (5gms)
|
125gms
|
|
Salt
|
to taste
|
10gms (approximate)
|
|
For curry:
|
|
|
|
Red chillies
|
4gms
|
100gms
|
|
Coriander
|
5gms
|
125gms
|
|
Ginger
|
1.25cm ( ½ “) piece
(2 ½gms)
|
70gms
|
|
Turmeric
|
1/8 tsp( ½ gm)
|
12gms
|
|
Cloves
|
3
|
50gms
|
|
Cinnamon
|
1.25 cm ( ¼ “) piece
|
50gms
|
|
Cardamoms
|
2
|
50gms
|
|
Peppercorns
|
6
|
50gms
|
|
Fennel
|
½ tsp
|
50gms
|
|
Tomato
|
1
|
2.5kg
|
|
Coconut
|
½
|
12
|
|
Water for grinding spices and preparation of coconut milk
|
2 cups
|
10.5 litre
|
|
For tempering:
|
|
|
|
Coconut oil
|
10ml
|
250ml
|
|
Ghee
|
10gms
|
250gms
|
|
Curry leaves
|
a few springs
|
1 bunch
|
|
Red onions (2 pods)
|
15gms
|
375gms
|
|
Mustard seeds
|
a pinch
|
25gms
|
Mince meat with the first lot of ingredients. Add salt and
form into 8 (or 200) balls. Roast red chillies and coriander together with
remaining spices. Grate coconut and extract milk, first thick, second after
grinding, thinner. Heat oil and ghee. Add mustard seeds. As seeds crackle, add
curry leaves and sliced onions. When onions brown, add ground spices. Fry for a
further 5 to 10 minutes. Add second extraction of coconut milk. Bring to boil.
Add blanched tomato. Add meat balls one by one to simmering liquid. Cook over
very slow fire for about 20 minutes. Test for seasoning and remove.
N. B. Instead of tomato, vinegar may be used.
