Put 750 gm meat in a pan.
Put clove, cinnamon, black cardamom, black pepper and bay leave in a muslin and knot it.
Put the spice bundle in the pan too and add as much water as required to tenderize the meat.
Cook on low heat till the meat is tender.
Boil the bengal gram separately.
Cool the cooked meat and add boiled lentil to it.
Add raw beef mince, 2 raw eggs, green chilies and coriander and chop it in the electric chopper.
Coat each of the boiled egg with the chopped mince mixture and then deep fry.
For Gravy: Golden brown onion and chop it. Keep it separate.
Heat oil in a pan and add cloves, green cardamom, ginger garlic paste, red chili, cayenne pepper, coriander powder, curd and mix well.
Add water to the gravy and the chopped brown onion.
Then add screw pine and saffron all spice and mix properly.
When gravy is ready, takeout in a platter and place meat balls in it.
Drizzle gravy on the meatballs.
Garnish with fresh coriander and serve with hot naan/kulcha.
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