I always have a feeling that I am comfortable cooking vegetarian more than non-vegetarian dishes. The reason because in my family non-vegetarian food is occasional. But this changed after wedding and moving to Kuwait. There is no weekday/weekend for non-vegetarian food. I started trying my hands with meat and seafood and I can safely say that I can cook some decent non-vegetarian meal now. You can find my Chicken Dum Briyani and Kerala Style Prawn roast here and here. I am sharing my experience of cooking a dish with minced meat in this post.
I followed Mrs.Suguna Vinod’s recipe to make Chettinad Mutton Kola Urundai and it came out really good. I just went by her recipe except for Poppy seeds as I don’t get them in Kuwait. The meat balls were crispy from the outside but soft and delicious with the Chettinad style masala from the inside.
I refrigerated the meat balls for 30 minutes before frying them and also added fried Channa dhal (Pottu Kadalai) powder and not besan as instructed in the recipe. I would strongly recommend not to skip the above two points.
Fry one or two meat balls and make sure they are cooked through. If you find the balls turning brown from outside but the meat is under-cooked inside you can flatten the balls and fry them like cutlets. Maintain the heat in medium throughout the cooking.