• Prep Time 10-15 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

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

Ingredients:-

  • Mutton keema – 200 grams
  • Schezwan chutney – 9 tbsp
  • Chopped celery – 1 tbsp
  • Corn flour – 2 tbsp
  • Onions – 2 spring
  • 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.

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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