1.Minced lamb - 500 gms
2.Chopped onions - 1 big
3.Chopped coriander leaves - few
4.Chopped curry leaves - few
5.Salt - to taste
6.Oil for deep frying
7.Turmeric powder - 1 tsp
8.Minced garlic - 5 pods
Grind to powder :
1.Red chillies - 6 no's ( it depends upon the hot)
2.Fennel seeds - 1 tsp
3.Cloves - 3
4.Cinnamon stick - 1"
5.Roasted chana dhal - 5 tbsp
6.poppy seeds - 2 tsp
1.Grind to fine powder the ingredients and keep it aside.
2. Clean the minced lamb and blend it roughly in the small jar with half of the chopped onions and garlic pods.
3.Now mix all the ingredients in the bowl except oil for deep frying.
4.Heat oil in the kadai, meanwhile make 2 small balls first to check the seasonings.
5.Deep fry the kheema balls in medium fire, it will takes time to cook inside. After started to change golden brown take out from the hot oil.
6.Now check the taste and add according to your preferences. If it starts to spread in the oil means add little bit of roasted chana dhal powder to the mixture and make it stiff.
7.Deep fry the other kheema balls like the same.
8.Leave the kola urundai in the kitchen towel.
9.Now the delicious kola urundai is ready to serve. I like this kola urundai with rice and rasam.
1.Kola urundai mixture should be stiff, don't grind the onions to paste it will start to leave water. Just grind the onions roughly.
2.Put the fire in medium, becoz if it is too hot the balls turn to brown immediately without cooking inside.