Being a foodie blogger, how can I not post my favorite recipe?! If you don't already know, I am a mutton (goat meat) lover. Ironically, I didn't have a big interest in mutton while growing up, although mom used to cook it once a week. Meaning, I love it, but I could live without it for months too. And my interest continued to descend after moving to the US, because we hardly get to see goat meat in the grocery stores around the places we stayed initially. And the other reason is my husband being a vegetarian, its too boring (also laziness!) to cook for myself. The only chance I get to eat sometimes, is in Indian restaurants, but the taste is not even close to the one I had experienced in India. The flavor between lamb and goat meat sure does make a difference and I almost gave up eating mutton totally for a few years. Well, not anymore :) I've a craziness towards mutton nowadays, god knows why! Perhaps mainly because I do get to see excellent goat meat in the grocery stores nowadays which makes me irresistible to buy, plus my willingness to try cooking different varieties is adding to it and ofcourse you all friends tempt me by posting awesome mouth-watering recipes :)
Moreover, I'm one of those freaks who love to do grocery shopping. I take some time to pick my favorite vegetables to make sure they are fresh and clean, and I walk up and down the aisles to see whats new and interesting. I like it but for my hubby its a torture :) Last week, while I was waiting for my daughter's ballet class to finish, I happened to notice in a nearby grocery store a big board saying "fresh goat meat - every wednesday" and coincidentally it happened to be a wednesday! Could I resist? No! And anyways it was due for my grocery shopping that week. So, I walked into this store and was impressed with the meat section. Minced goat meat special was going on that day and I ended up buying a couple of pounds, and I am so glad I bought that day as my Mutton-ball curry came out fabulous and I enjoyed every bite of it!
This is a beloved dish in our family! Whenever this is made, its a feast in our house. Mom makes it awesome with her special touch and we all thoroughly enjoy it. Although this is not a dish to prepare everytime, its certainly satisfies your craving for mutton whenever you have it.
You can make the mutton balls, toss them into a spicy tangy curry (Kuzhambu) , and/or you can deep fry them too. I make both ways everytime since my daughter loves the deep-fried balls, and I love the curry.
For Mutton balls:
- Pottu kadalai (Chana dalia) - 2 tbsp
- Red Chillies - 2
- Cinnamon - 1/2 inch
- Cloves - 1
- Fennel seeds - 1 tsp
- Shredded coconut - 2 tbsp
- Minced goat meat - 1 lb
- Shallots - 7 or 8 (you can substitute 1 medium sized red onion chopped finely)
- Garlic - 3 small pods
- Curry leaves - chopped finely - 1 tbsp
- Corriander leaves - chopped finely - a hand full.
- Shredded Coconut - 2 tbsp
- Fennel seeds - 1 tsp
- Kaskas - 1 tsp
- Garlic - 3 small pods
- Onion - 1 medium
- Tomato - 1 medium
- Cinnamon - 1 inch
- Cloves - 2
- Kuzhambu powder - 3 tbsp (Or chilli powder 1 tbsp, corriander powder - 2 tbsp)
- Tamarind paste - 1 tbsp
- Grind the first six ingredients mentioned for meat balls without adding water. It will be little moist because of the coconut, and thats fine.
- Add this mixture to the minced meat, along with salt, chopped onions, chopped garlic, corriander leaves and curry leaves and mix well until the ingredients are all blended well in the meat. Add 1 tsp of oil to this mixture, and make balls of your desired size. Set aside.
- Grind the first three ingredients mentioned for gravy to a paste. You can add little water.
- Heat oil in a pan, season with Cinnamon and cloves. Add chopped onions, chopped garlic, curry leaves. Fry until they turn light brown.
- Add tomatoes, kuzhambu powder and fry for a few mins in medium heat.
- Add 2 cups water and salt. Cover and cook in medium heat for 10 mins or until you get some nice aroma.
- Add the coconut paste, tamarind paste and boil for 2 mins. You can add more water depending on your required consistency.
- While its boiling, simmer the heat, add the mutton balls gently in the curry. Make sure you don't drop the balls on top of each other as they may break.
- Cover and cook for a few more mins until the meat is completly cooked.
- Garnish with corriander leaves.
Serve hot with rice. This curry tastes good with aging. So, let it sit for atleast an hour before serving. You can save some of the balls, and deep fry them too as shown in the picture above. They are yummy!