Mutton Urundai Kozhambu

Meatball curry This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mutton Mince, Eggs
Cuisine Tamil Nadu
Course Main Course Mutton
Prep Time 1.30-2 hour
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Mutton Urundai Kozhambu

  • 450 grams Mutton Mince
  • 2 tablespoons Eggs
  • 2 Eggs
  • 1 lemon sized ball Tamarind
  • 1/4 cup Fresh coriander leaves chopped
  • 1 teaspoon Turmeric powder
  • to taste Salt
  • 8 tablespoons Oil
  • 2 medium Onions chopped
  • 2 medium Tomatoes pureed
  • 1 inch piece Ginger roughly chopped
  • 4-5 cloves Garlic roughly chopped
  • 4 Green chillies roughly chopped
  • 2 teaspoons Poppy seeds (khuskhus/posto) soaked in warm water
  • 1/4 cup Coconut
  • 2 Dried red chillies
  • 15 Black peppercorns
  • 2 tablespoons Split Bengal gram (chana dal)
  • 2 tablespoons Coriander seeds
  • 1 inch stick Cinnamon
  • 2 Cloves
  • 1 Star anise
  • 2 Green cardamoms
  • 1/4 teaspoon Nutmeg grated


  1. Clean the mutton mince and pound the mutton fat into it till well blended. Mix in the eggs with light hands.
  2. Soak the tamarind in two cups of warm water; remove pulp and strain. Grind the ginger, garlic and green chillies with poppy seeds and coconut to a fine paste.
  3. Dry roast the masala powder ingredients, cool and grind to a coarse powder. Mix half the coriander leaves, turmeric powder, salt and a quarter of the masala paste and quarter of the masala powder into the mutton mince and set aside for at least an hour to marinate, preferably in the refrigerator.
  4. Divide the mince mixture into sixteen equal portions, wet your palm and form into smooth balls. Cover with a wet cloth and keep. Heat the oil in a wide mouthed shallow pan, add the onions and sauté till golden brown.
  5. Add remaining masala paste and continue to cook. Pour in pureed tomatoes, tamarind pulp and one-cup water. Cook on medium heat for five to six minutes or till the fat separates.
  6. Add the remaining masala powder and simmer for a minute. Add a little more water if required.
  7. Gently slide in the mutton balls and cook on low heat for fifteen minutes or till the mutton balls are cooked. Serve hot garnished with the remaining coriander leaves.

Nutrition Info

Calories 2719
Carbohydrates 60.9
Protein 112.4
Fat 224.9
Other Fiber Vitamin B12- 13.5mcg