Keema na muthiya

Keema na muthiya are one of those dishes that instantly take me back to my family gatherings growing up. Whenever we had guests over or a special meal at home, these spiced lamb meatballs would often appear on the table as a starter. Keema na muthiya are simple yet incredibly tasty. These flavourful lamb meatballs pair beautifully with peanut chutney.

Ingredients:

370g lamb mince

1 tsp green masala (green chilli, ginger & garlic)

1 tsp ginger paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tbsp dhana jeeru (coriander & cumin powder)

1/2 tsp garam masala

1 tbsp finely chopped onion

Salt, to taste

1/2 tsp oil

Finely chopped coriander leaves

2 tsp - 1 tbsp oil, for lightly frying

Method

In a large bowl, add the lamb mince, green masala, ginger paste, red chilli powder, turmeric powder, dhana jeeru, garam masala, finely chopped onion, salt, oil and chopped coriander leaves. Mix well until all the spices and ingredients are evenly combined with the mince.

Cover and allow the mixture to marinate for at least 30 mintues. For deeper flavour, you can marinate it overnight in the fridge.

Once marinated, take small portions of the mixture and roll them into bite-sized balls.

Heat 2 tsp to 1 tbsp of oil in a pan over low heat. Place the meatballs into the pan, cover with a lid and cook gently for about 15 minutes, turning occasionally to ensure they cook evenly.

Once the meatballs are fully cooked through, remove the lid and increase the heat slightly to allow them to brown and crisp lightly on the outside.

Serve warm with peanut chutney. These meatballs can also be frozen raw after shaping. When ready to cook, fry them straight from frozen on low heat, allowing a little extra cooking time.

#muthiya #nonveg