Name: Meatballs in Saffron Yogurt Gravy recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Leftover Cooked Minced Mutton / Mutton Kheema- 300 gm.; Panko Breadcrumbs / Breadcrumbs- 02 tbsp.; Freshly ground peppercorns- ½ tsp.; Nutmeg, grated- 1/4th tsp.; Garlic powder- 1/4th tsp.; Cilantro, chopped- 1/4th tbsp.; Mint leaves, chopped- 02 tsp.; Cayenne pepper- 1/4th tsp; Egg-01 no.; Vegetable Oil- for deep frying; Mutton stock- 1 ½ cup; Boiled Onion, ginger garlic and green chilli paste- 1/4th cup; Butter- 01 tbsp.; Yogurt , whisked- 1/4th cup; Turmeric- 1/4th tsp.; Lightly roasted and ground Cumin- 1/4th tsp.; Saffron, broiled - 1/4th gm.; Salt -to taste; For the Garnish: Cilantro, chopped- 1/4th tbsp.; For the Sprinkling: Freshly ground peppercorns- ½ tsp.; For the drizzling: Chilli oil-02 tsp

ABOUT Meatballs in Saffron Yogurt Gravy RECIPE

Meatballs dunked in Tongue Tantalizing, fragrant, creamy and rich Golden Saffron and Yogurt gravy

Ingredients Serving: 4

Leftover Cooked Minced Mutton / Mutton Kheema- 300 gm.
Panko Breadcrumbs / Breadcrumbs- 02 tbsp.
Freshly ground peppercorns- ½ tsp.
Nutmeg, grated- 1/4th tsp.
Garlic powder- 1/4th tsp.
Cilantro, chopped- 1/4th tbsp.
Mint leaves, chopped- 02 tsp.
Cayenne pepper- 1/4th tsp
Egg-01 no.
Vegetable Oil- for deep frying
Mutton stock- 1 ½ cup
Boiled Onion, ginger garlic and green chilli paste- 1/4th cup
Butter- 01 tbsp.
Yogurt , whisked- 1/4th cup
Turmeric- 1/4th tsp.
Lightly roasted and ground Cumin- 1/4th tsp.
Saffron, broiled - 1/4th gm.
Salt -to taste
For the Garnish: Cilantro, chopped- 1/4th tbsp.
For the Sprinkling: Freshly ground peppercorns- ½ tsp.
For the drizzling: Chilli oil-02 tsp

Instructions

In a glass bowl combined the leftover cooked minced meat, Panko Breadcrumbs, Freshly ground peppercorns, nutmeg and garlic powder, cilantro ,mint leaves, cayenne pepper salt and egg.
Mix well till well combined. Divide into 12 equal portions and deep fry till well cooked and evenly coloured from both the sides.
Heat butter in a heavy bottomed pan add butter, add the boiled onion paste cook it till the raw aroma of the onion disappears.
Add turmeric, ground cumin ,salt and freshly ground peppercorn. Add mutton stock.
Add the fried meatballs. Let them cook in the gravy so that it can absorb the flavours.
Lower the flame and add whisked yogurt, broiled saffron and salt to taste. simmer for 02 to 03 minutes.
Serve very hot sprinkled with freshly ground peppercorn, drizzled with chilli oil and garnished with chopped cilantro.
Goes best with steamed rice.

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