Meat Ball Masala

Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's traditional recipes.

• 1/2 kg minced goat meat
• 1 tsp haldi (turmeric)
• 2 tsp mirchi powder (red chilli powder)
• 1 tsp ginger paste
• 1 tsp garlic paste
• Onion 1 big cut finely
• oil
• salt to taste
  
  For the Masala
  
  
• Dry cocounut - 2 big spoons.
• Khus Khus(Poppy seeds) - 1 tsp
• Til(sesame seeds) - 1 tsp
• Jeera(cumin seeds)- 1/2 tsp
• Cinnamon 1 stick
• Lavang (Clove) 8-10
• Elaichi (Cardamom) 4-5
• cashew nuts - 50 gms

1. Wash minced meat and keep aside till water is drained out.
2. Take a pan and fry all the Masala ingredients in a pan separately and grind them.
3. Take 1/3rd each of the masala, haldi, mirchi powder and the ginger and garlic pastes. Mix well with the minced meat and add salt to taste.
4. Form small firm balls.
5. In a vessel heat oil. Add finely cut 1 big onion and fry till brown.
6. Add the remaining 2/3rds of the ginger and garlic pastes, haldi , mirchi powder and the masala paste and fry til oil oozes out.
7. Add little water , when it starts to simmer add meat balls and cook for 5-10 mins on high fire and then on slow fire for 5 min.
8. Garnish with coriander leaves.