This Madras Meatball Curry recipe is a dish that represents the local cuisine of Madras, with its harmony of the delicate flavour of coconut milk with the strong aroma of the spices that bursts with a tingling sensation from the tender and juicy lamb meatballs. Served with a chewy and slightly sweet parotta and a warm bowl of rice turns it into a heavenly meal.
The Madrasi Mutton Meatball Curry also known as Mutton kola urundai kozhambu in Tamil is a fragrant and aromatic dish from the port city of Chennai in Tamil Nadu, South India. The juicy tender lamb meatballs melt in the mouth with a burst of aroma and flavour from the Madras Curry Powder. The experience stays memorable with a rich and creamy curry made with coconut milk and coconut cream.
What is Madrasi cuisine?
The name Madras brings to mind the allure of the historical fishing port settlement on the Coromandel coast known for its vibrant arts, exquisite temples and scenic beauty of the rich coast of Tamil Nadu. Madrasi cuisine favours rice as its staple food with a lot of importance to meats and fish. Every meal is had with a generous serving of warm rice either served plain or with a spiced flavour such as lemon rice, tomato rice or tamarind rice. The entire meal is traditionally served on banana leaves which after the meal turn into fodder for the animals.
Ingredients For the Meatballs
450 grams of Lamb mince
1 Egg
15 grams of Ginger
100 grams of Onion
15 grams of Garlic
1 tablespoon of Madras Curry Powder
2 tablespoons of Coconut Cream
Salt to taste
Ingredients For the Curry
2 tablespoons of Coconut Oil
1 large Onion
3 tablespoons of Tomato Paste
500 ml Coconut Milk
250 ml Coconut Cream
3 tablespoons of Madras Curry Powder
Coriander For garnish
Salt to taste
Ingredients For the Parottas
150 grams of Glutinous Rice Flour
100 ml of Water
45 grams of Castor Sugar
45 lm of Coconut Milk - 45 ml
15 grams of Vegetable Oil
How to make the Madras Meatball Curry
Chop the onion, ginger and garlic.
In a high-power blender, blitz all the ingredients for meatballs together into a fine mince.
Using well-oiled hands, roll the mince into equal-sized round balls.
Either heat up some oil in a skillet and shallow fry the meatballs or alternatively lay them on a greased baking sheet and bake at 200C for 25-35 minutes till the crust is golden brown.
Finely chop onions and chop coriander leaves for the curry.
Heat coconut oil in a large pot and sauté the finely chopped onions till golden brown.
Add the tomato paste and curry powder and stir until cooked.
Add the coconut milk and coconut cream and once it comes to a boil, turn the heat down to low and simmer for 10-15 minutes.
Adjust seasoning and consistency.
Add the meatballs to the curry and stir well till all are submerged.
Cover with a lid for the meatballs to soak in the curry.
Take the glutinous rice flour in a large bowl.
Combine the water, sugar, coconut milk and oil in a small pot and simmer it till the sugar is dissolved.
How to make the Parottas
Pour the mixture into the bowl with the rice flour and mix vigorously with a spatula or chopsticks till well combined.
Using lightly oiled hands, knead into a dough. Adjust consistency as required with a teaspoonful of water or oil.
Divide dough into small 8-10 equal portions and roll them into balls. Flatten the ball between the palms of your hands.
Heat a non-stick skillet over medium heat and brush some oil on top.
Place the flattened parottas and cook until golden brown on each side for about 3-5 minutes.
Let the Parottas cool before serving.
Garnish the meatball curry with coriander and serve hot with the parottas and rice.
