recipe

(using preethi mixie with Mincer/Grater Blade & Dry/Wet Grinding Blade - 1.75 Litre Jar, 1.25 Litre Jar)

Ingredients:
2 large Onions (finely chopped)
4 small Tomatoes (chopped)
2 Cinnamon (1″ pieces), 3 cloves
4 Cardamoms (Garam Masala)
1 1/2 teaspoon Chilli Powder
1 teaspoon Turmeric Powder
Salt to taste
Oil
Coriander leaves

Steps:

1. Refrigerate raw meat for 30 minutes.
2. Remove all bones, trim fat and cut into 1″ cubes.
3. Fill only upto Blade level (Mincer/Grater Blade - 1.75 litre Jar)
4. Inch 15-20 times or till meat is minced completely.
5. Put green chillies first, then coconut & cashew nuts in Jar (1.25 litre Jar)
6. Inch 20 times, or till grated.
7. Heat oil, saute garam masala & above grated ingredients, add chilli powder & turmeric powder.
8. Now add minced mutton, little salt & remove when mutton is half cooked.
9. Pour the above half cooked mixture into 1.75 litre Jar with Dry & Wet Grinding Blade
10. Inch 10 times, add little water & run on Speed 3 for 1 minute or till ground to a smooth paste.
11. Add eggs to mixture for binding.
12. Cool the mince, knead well & shape into small balls (Kola Oorandai). Keep aside.
13. Heat oil in a pan.
14. Add garam masala, chopped onions, chilli powder & turmeric powder.
15. Sprinkle little water & cook till the raw taste is gone.
16. Add in chopped tomatoes, water & salt.
17. Add in the Kola Oorandai into gravy & cook.
18. Garnish with chopped coriander leaves & fried cashew nuts.

To serve 4 to 6 persons.