• 400 grams of boneless mutton chunks are placed in a large pan with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder.

• Add 1/2 cup of water, and simmer for 10 minutes over medium-high heat. As an alternative, you can pressure cook the mutton for just one whistle in a small cooker with 1/2 cup of water. Overcooking makes the meat tough, and we'll deep fry the kolas once more nevertheless.

• Once the lamb has been cooked for 10 minutes, place it in a blender without any water and pulse a few times. Instead of using chopped paste for my meatballs, use shredded mutton.

LAMB MEATBALL MASAL:

• Put the following ingredients in a blender. 1/4 cup shredded coconut, 1 tbsp grated fennel seeds, 8 garlic cloves, a piece of ginger, 5 green chilies, some curry leaves, and shallots.

• Blend these ingredients to get a rough masala paste. Water is not necessary in this masala either because coconut and onions provide enough moisture.

You can also try kabab with minced lamb, check this out: Arabian Mutton Seekh Kabab

MAKING SPICY MEATBALLS:

• Put the chopped or shredded mutton in a basin for mixing. The ground coconut kola masala should be added. Add the powdered gram flour next. Just enough fried gram powder should be used to make the kolas hold together. Newbies should add one tablespoon at a time and continue combining until the dough consistency is achieved. Kola splits while cooking when there is too much-fried gram powder added.

• Add a tsp of salt and half a teaspoon of red chilli powder. Keep in mind that when we cooked the mutton, we also added salt and green chilies to the masala. Customize to your preferences. Add a lot of fresh coriander leaves as well.

• Next, thoroughly combine everything with your hands. You can adjust the amount of salt and spice you add according on your preferences. Combine ingredients thoroughly, form into balls of this size, and set aside.

• To fry the meatballs deep, heat the oil. Drop the balls slowly into the heated oil once it is ready. Kolas becomes burned and damaged when the oil is overheated. Wait a minute before interfering. To fry the balls evenly, stir once after a minute.

• Cook for about 4 minutes over medium heat in batches until golden. Remove the mutton kola urundai from the oil once it becomes crisp and develops a dark brown crust. Do the same for the remaining batches as you wait for the oil to heat up once more.

• Serve lamb keema balls hot and crispy.

Also Read: Know about butcher goat meat cuts

Order fresh lamb meat from FARM2COOK online and easily prepare the best kola urundai or meatballs. Try it home today and share your experience.

Order halal-certified, fresh, quality lamb meat chops, lamb boneless meat, minced lamb, etc.