Mutton Kola Urundai
Mutton kola urundai is the South Indian version of meatballs made with ground lamb. Kola urundai means “round balls,” and there are many varieties. This version is quite famous around the Madurai and Chettinadu regions of Tamil Nadu. Ground spices and chiles give these meatballs a great burst of flavor. You can serve them as a snack or as part of a meal with biryani.
Equipment
- 1 large skillet
- 1 blender
Ingredients
- 1 pound ground lamb
- 1/2 cup roasted split chickpeas
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
- 1 1-inch cinnamon stick
- 1 whole clove
- 2 green cardamom pods
- 1 teaspoon ground turmeric
- 1 teaspoon red chile powder
- 1 teaspoon salt
- 1 onion quartered
- 1 green chile stemmed and seeded
- Handful curry leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded fresh coconut or frozen, thawed to room temperature
- 4 garlic cloves coarsely chopped
- 1 1-inch piece fresh ginger, peeled and coarsely chopped
- Vegetable or corn oil for greasing hands and frying
Instructions
- In a large skillet over medium heat, cook the ground lamb for 6 to 8 minutes, until browned, breaking it up into smaller pieces with a spoon. Drain and set aside to cool.
- While the meat cooks, in a spice grinder or clean coffee grinder, grind the roasted split chickpeas into a fine powder. Add the fennel seeds, cumin seeds, peppercorns, cinnamon, clove, and cardamom and grind into a fine powder. Transfer the spice mix to a small bowl and stir in the turmeric, chile powder, and salt. Set aside.
- In a blender or food processor, combine the onion, green chile, and curry leaves. Pulse until they’re coarsely ground. Add the cooked lamb, cilantro, coconut, garlic, and ginger and process until mixed. Transfer the mixture to a large bowl.
- Add the roasted split chickpea-spice mixture and mix well to combine.
- Line a plate with paper towels and set aside.
- Coat your hands with a little oil to prevent sticking and form the mixture into small 11⁄2-inch balls, pressing them firmly with your hands to form.
- In a large pot over medium heat, heat 2 inches of vegetable oil until it shimmers.
- Carefully add the meatballs to the hot oil in a single layer. Fry them for 2 to 3 minutes, on all sides, flipping until golden brown all around. Transfer the cooked meatballs to the paper towel–lined plate to drain.
Notes
When you grind the onion, chile, and curry leaves in step 3, process until they
are uniformly ground. You don’t want any large pieces in the final mixture, as they will break away during frying and can cause the meatballs to fall apart.
are uniformly ground. You don’t want any large pieces in the final mixture, as they will break away during frying and can cause the meatballs to fall apart.