Meatballs in Saffron Yogurt Gravy

Meatballs dunked in Tongue Tantalizing, fragrant, creamy and rich Golden Saffron and Yogurt gravy, drizzled with Chilli Oil.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves-4

Ingredients and Quantity:

Mutton, minced- 300 gm.

Panko Breadcrumbs- 02 tbsp.

Freshly ground peppercorns- ½ tsp.

Nutmeg, grated- 1/4^th tsp.

Garlic powder- 1/4^th tsp.

Cilantro, chopped- 1/4^th tbsp.

Mint leaves, chopped- 02 tsp.

Cayenne pepper- 1/4^th tsp

Egg-01 no.

Vegetable Oil- for deep frying

Mutton stock- 1 ½ cup

Boiled Onion, ginger garlic and green chilli paste- 1/4^th cup

Butter- 01 tbsp.

Yogurt , whisked- 1/4^th cup

Turmeric- 1/4^th tsp.

Lightly roasted and ground Cumin- 1/4^th tsp.

Saffron, broiled – 1/4^th gm.

Salt -to taste

For the Garnish:

Cilantro, chopped- 1/4^th tbsp.

For the Sprinkling:

Freshly ground peppercorns- ½ tsp.

For the drizzling:

Chilli oil-02 tsp

Method:

In a glass bowl combined 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.

Serve very hot sprinkled with freshly ground peppercorn, drizzled with chilli oil and garnished with chopped cilantro.

Goes best with steamed rice.