Meat Balls in Schezwan Chutney

Ingredients list for Meat Balls in Schezwan Chutney

• 200 grams Mutton Mince
• 9 tablespoons Schezwan Chutney
• 1 tablespoon Celery chopped
• to taste Salt
• to grease Oil
• 2 tablespoons Cornflour
• 1 teaspoon Vinegar
• 1 teaspoon Soy sauce
• 2 tablespoons Tomato ketchup
• 1/2 teaspoon Sugar
• 2 Spring onions
• For garnishing
• Spring onion greens roughly chopped

Method

1. Heat sufficient water in a deep non-stick pan.
2. Grind together mutton mince, 4 tbsps 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 sized balls of the mince mixture and place on the greased plate.
4. Slide the balls into hot water and poach them for 8-10 minutes. Rotate the pan lightly and remove the scum while the balls are cooking.
5. Mix together cornflour and 4-5 tbsps mutton stock in a small bowl.
6. Add remaining Schezwan chutney to the pan and mix well. Add vinegar, soy sauce, tomato ketchup, sugar, salt and cornflour mixture. Cook for 4-5 minutes or till the mixture thickens.
7. Roughly chop spring onions and add to the pan and mix well.
8. Transfer into a serving bowl, garnish with spring onion greens and serve hot.

Nutrition Info