Recipe Description

Schezwan chutney gives this fantastic meatball curry both flavour and colour.

   Ingredient                                                                     Quantity

Mutton keema                                                                    200 grams

Schezwan chutney                                                             9 tbsp

Chopped celery                                                                  1 tbsp

Corn flour                                                                            2 tbsp

Spring Onions                                                                     2 stalks

Vinegar                                                                              1 tsp

Soya sauce                                                                         1 tsp

Tomato ketchup                                                                 2 Tbsp

Sugar                                                                                  1/2 tsp

       For garnishing-

Roughly chopped spring onion greens

 

Method:

1. Heat sufficient water in a non stick pan.
2. Grind together mutton keema, 4 tbsp schezwan chutney and celery. Transfer into a bowl, add salt and mix well.
3. Grease a plate and your hands with a little oil. Make equal size balls of the keema mixture and place on the greased plate. Slide the balls in the hot water and poach them for 8-10 minutes. Rotate the wok lightly and remove the scum.
4. Mix together corn flour and 4-5 tbsp mutton stock to make a batter and set aside.
5. Add the remaining schezwan chutney to the pan and mix well. Add vinegar, soya sauce, tomato ketchup, sugar, salt and corn flour batter.
6. Cook for 4-5 minutes till it thickens. Roughly chop spring onions as well as greens. Keep aside some for garnishing and add  the remaining to the pan.
7. Transfer into a serving bowl, garnish with spring onion greens and serve hot.