Mutton Goli Fry

Instructions

1. 1

   Prepare the Spice Powder

   • In a small, dry pan, toast the fennel seeds, cinnamon stick, cloves, and black peppercorns on low heat for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
   • Remove the spices from the heat and allow them to cool completely.
   • Transfer the cooled spices, pottukadalai (roasted gram dal), and grated coconut to a grinder jar. Grind into a fine powder. This powder acts as both a flavoring and a binding agent.
2. 2

   Create the Mutton Mixture

   • In a large mixing bowl, combine the drained mutton keema, finely chopped onion, green chillies, ginger garlic paste, chopped coriander leaves, and chopped mint leaves.
   • Add the freshly ground spice powder, turmeric powder, red chilli powder, and salt to the bowl.
   • Using your hands, mix all the ingredients until they are just combined. Avoid overmixing, as this can result in tough meatballs.
3. 3

   Form and Fry the Meatballs

   • Lightly grease your palms with a little oil. Take small portions of the mutton mixture and roll them into smooth, compact balls, about 1 to 1.5 inches in diameter. You should get about 20-24 balls.
   • Heat 1 cup of oil in a wide, heavy-bottomed pan or kadai over medium heat for shallow frying. The oil should be hot enough that a small piece of the mixture sizzles immediately.
   • Carefully place the mutton balls into the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 7-9 minutes, turning them gently and occasionally, until they are evenly deep golden brown and cooked through.
   • Once cooked, use a slotted spoon to remove the meatballs and place them on a plate lined with paper towels to drain excess oil.
4. 4

   Final Tempering and Toss

   • Remove most of the oil from the pan, leaving about 2 tablespoons.
   • Reheat the pan over medium heat. Add the thinly sliced onions and curry leaves. Sauté for 4-5 minutes until the onions become soft and golden brown.
   • Add the fried mutton balls back into the pan along with the garam masala powder.
   • Gently toss everything together for 2-3 minutes, ensuring the meatballs are well-coated with the sautéed onions and spices.
   • Taste and adjust the salt if needed.
5. 5

   Garnish and Serve

   • Garnish with fresh coriander leaves.
   • Serve the Mutton Goli Fry hot as an appetizer or as a side dish with rasam and rice.