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Home Other Regions Bengali Meat Balls Curry

Meat Balls Curry

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Quantity Measure Ingredients Description
1/2 Kilogram Mutton - Mince Fat Free
1 Slices White Bread Soaked in 1 tablesppn of milk
1 Tablespoon Ginger Paste Add
1/2 Tablespoon Garlic Paste Add
2 Medium Chillies Green Finely Chopped
1 Nos. Onion Finely minced
1 Tablespoon Coriander Leaves (Kothmeer) Finely chopped
  As Required Salt as per taste
1 Teaspoon Garam-Masala Add
8-10 Tablespoon Cooking Oil For Frying meat balls and curry masalas
4 Large Potatoes Cut in fours - Keep aside
1 Medium Onion Finely Sliced
2 Tablespoon Onion Paste
1 Tablespoon Turmeric Paste Fry
1 Teaspoon Chilly Paste, Red Fry
1 Tablespoon Ginger Paste Fry
  As Required Salt to taste
  As Required Sugar, Table to taste


To make the Meat Balls/Koftas
Wash the minced meat well and remove any ligaments present. Grind the minced meat in a food

Squeeze milk from the bread and add it to the minced meat and mix well.
 Add the ginger and garlic pastes, green chillies, minced onion and coriander leaves.

Finally add salt and the powdered garam masala. Mix thoroughly. Kneathe mince for a few minutes. Divide it2 into 12 to 16 balls equal portions and form  into balls. Heat oil in a pan and fry the
mince balls till golden rown. Remove from pan and keep aside.

To make the curry:
In the same pan in the remaining oil, fry the potatoes till light brown. Remove and keep aside.

Remove the excess oil and leaving about 2  table spoons  of oil in the pan. When very hot, fry the sliced onion until brown. Add the onion paste, thturmeric, chilli and ginger pastes. Fry for
5-7 minutes, sprinkling water if necessary.

When the masalas are well fried, add salt and a little sugar to taste. Add two cups hot water and bring to boil. Boil for five minus.

 Add the potatoes and after ten minutes, add the fried  meat ball.

Simmer over medium heat only until  potatoes are done and the gravy is reduc  half.

 Remove from fire.

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