Mutton Forcemeat Ball Curry

Ingredients

• 1.5 pounds Mutton leg or shoulder, best parts only (Reserve bones and trimmings for gravy)
• 4 ounces Beef suet (For binding the meatballs)
• 1 large Egg, beaten (For binding)
• 0.5 cup Breadcrumbs (For coating the balls)
• 1 teaspoon Turmeric powder (For the meatballs and curry)
• 1 teaspoon Chili powder (Adjust to taste)
• 1 tablespoon Ground coriander
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh ginger, ground to paste
• 1 tablespoon Fresh garlic, ground to paste
• 1.5 teaspoons Salt (Adjust to taste)
• 2 medium Onions, sliced (For the curry sauce)
• 3 tablespoons Ghee or cooking oil (For frying)
• 2 cups Water (For the gravy, plus more for stock)
• 0.5 teaspoon Garam masala (For finishing)

Instructions

1. 1Cut the best parts of the mutton leg or shoulder into chunks, removing them from the bone. Wash the meat thoroughly. Reserve all bones and trimmings for making stock.
2. 2Place the reserved bones and trimmings in a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes to create a rich gravy stock. Strain and set aside.
3. 3Place the mutton chunks and beef suet in a mortar and pestle (or food processor). Pound or process until it forms a smooth pulp. This should take about 10 minutes of pounding or 2-3 minutes in a processor.
4. 4Transfer the pounded mutton to a bowl. Add the beaten egg, half the turmeric, half the chili powder, half the ground coriander, half the ground cumin, ginger paste, garlic paste, and 1 teaspoon salt. Mix thoroughly until all ingredients are well combined.
5. 5Shape the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). Roll each ball in breadcrumbs to coat evenly. You should get about 12-15 balls.
6. 6Heat the ghee or oil in a large, deep pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
7. 7Add the remaining turmeric, chili powder, ground coriander, ground cumin, and remaining salt to the fried onions. Stir and cook for 2 minutes until fragrant.
8. 8Pour in 2 cups of the prepared mutton stock. Bring to a boil, then reduce heat to medium-low and let simmer for 5 minutes to develop the curry base.
9. 9Gently place the meatballs into the simmering curry sauce. Cover and cook on low heat, turning the balls occasionally to ensure even cooking. The meatballs should cook through completely.
10. 10Sprinkle garam masala over the curry and gently stir. Let it rest for 2 minutes off the heat to allow flavors to meld. Serve hot with rice or bread.