Mutton Goli Fry

1. 1
   prep · ~5 min

   Dry roast and grind the spices.

   1.Heat a small pan over medium-low heat and dry roast fennel seeds, cumin seeds, peppercorns, coriander seeds, poppy seeds, and dry red chilies until fragrant (2-3 min).

   2.Cool completely, then grind to a fine powder in a mixer grinder.

   3.Add turmeric powder to the ground spice mix and set aside.

   TIPWatch the poppy seeds closely — they burn fast and turn bitter.
2. 2
   prep · ~8 min

   Mince the mutton and aromatics.

   1.Wash boneless mutton, pat completely dry with paper towels, and cut into 1-inch cubes.

   2.In a mixer grinder, pulse the mutton cubes to a coarse mince — do not over-process into a paste.

   3.Transfer to a large mixing bowl.
3. 3
   prep · ~10 min

   Sauté the shallots, ginger, garlic, and green chilies.

   1.Heat 3 tbsp oil in a frying pan over medium heat.

   2.Add finely chopped shallots and sauté until golden (5-7 min).

   3.Add ginger, garlic, green chili, and chopped curry leaves — sauté until raw smell disappears (2-3 min).

   4.Remove from heat and let cool completely.

   TIPCooling the shallot mixture before adding to raw meat prevents the meat from warming up and becoming greasy.
4. 4
   mix · ~15 min

   Combine everything into the meatball mixture.

   1.Add the cooled shallot mixture to the minced mutton.

   2.Add the ground spice powder, 1 pinch salt, and chopped coriander leaves.

   3.Mix by hand for 3-4 minutes until well combined and the mixture feels slightly sticky.

   4.Cover and rest in the refrigerator for 15 minutes.

   TIPResting helps the flavors meld and firms up the mixture, making it easier to shape.
5. 5
   prep · ~10 min

   Shape the mutton goli.

   1.Remove the mixture from the refrigerator.

   2.Lightly grease your palms with a few drops of oil.

   3.Pinch out small lime-sized portions and roll into smooth, tight balls.

   4.You should yield approximately 16 golis.

   TIPEnsure there are no cracks on the surface — they will split open during frying.
6. 6
   fry · ~15 min

   Shallow fry the golis until evenly golden.

   1.Heat 4 tbsp oil in a heavy-bottomed frying pan over medium heat.

   2.Place the golis in a single layer — do not overcrowd — and fry for 2-3 minutes until the underside is deep golden.

   3.Turn gently using tongs and fry the other side for another 2-3 minutes.

   4.Rotate and fry the sides until evenly crisp and golden brown all over (total 7-8 minutes per batch).

   5.Drain on paper towels.

   TIPKeep the heat steady at medium — too hot burns the outside before the center cooks, too low makes them greasy.
7. 7
   garnish · ~1 min

   Garnish and serve hot.

   1.Transfer to a serving plate.

   2.Sprinkle fresh coriander leaves on top.

   3.Serve immediately with lemon wedges and sliced raw onion on the side.

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