Prep Time: 50 Min
– 1 kg beef mincemeat – 250 grams onion (minced) – 2 fresh green chilies (deseeded & chopped) – 2 fresh red chilies (deseeded & chopped) – 1 tbsp ginger-garlic paste – 4-5 tbsp fresh coriander leaves chopped – 8-10 leaves fresh mint leaves chopped – 2 tsp black cumin seeds – 1½ tsp hot spices powder (garam masala powder)
Cook Time: 25 Min
Ingredients
COURSE: MAIN COURSE
– 2 tsp salt or to taste – 1 tsp red chili flakes – 1 tsp red chili powder – 1 tsp coriander powder – 1½ tbsp white poppy seeds (whole or paste) – 2 tbsp gram flour or basen – 1 tsp vinegar – few pieces of Mace (jivatri) & a half of Star Anise (badiyan flower)
YIELD: 35 MEATBALLS
Ingredients
Take beef meat. Use 80% lean beef meat containing almost 20% fat in it. Wash it with fresh water.
Mince it well. I recommend preparing the mince at home. You can prepare the mince easily at home.
Combine all the ingredients. Take beef mince. Add minced onions, chopped coriander leaves, ginger-garlic paste, chopped mint leaves, and chopped red and green chilies.
Add seasonings like salt, red chili flakes and powder, cumin powder, coriander powder, hot spices powder, poppy seeds, and gram flour.
Mix all the ingredients well. You can adjust the quantity of gram flour in the mixture to maintain the moisture level to hold well all the ingredients. Then add vinegar to it and mix it.
Grease the hands with cooking oil. Take a portion of the mixture to shape it into a meatball. First, press the masala inside the palm and then shape it into a ball.
Pour one cup of water into the pressure cooker. Keep the water level below the strainer. Add badiyan flower and some pieces of Mace (javitri) to the water.
Place the strainer inside the cooker and arrange the meatballs on it. Close the pressure cooker. Do not place the weight on the lid. Keep the flame medium.
Steam the meatballs for 12 to 15 minutes. After 15 minutes remove the cover of the pressure cooker. Your meatballs are steamed.
Pour 3 to 4 tbsp of cooking oil, desi ghee or butter into the pan. Heat the oil slightly. Place the meatballs inside the frying pan. Ensure to keep the flame low.
Fry the meatballs till they get a light golden color. Flip them frequently to prevent over-frying. You may fry them in batches.
Rest the meatballs after frying and let them cool. Pack them inside the Ziploc bag and place them in the freezer. Store them for 2 to 3 months or you may store them longer.
Enjoy them after cooking or just make the curry base, take out the frozen meatballs and drop them in your steaming hot curry and enjoy.