Slow cooked Mutton Ball Tapas

When I asked an Italian friend of mine, who is also a good cook, to share the recipe of Meat Balls, he retorted, “I can give you one, but it probably wont turn out the same as the way my Grandma makes it!” . We all eat with memories, even while making a simple Daal, Rasam etc. we compare it to how our mother or grandmother makes it, don’t we? Anyways, I decided to make my own version with a slight twist and probably any Italian or Indian would love it. This recipe is from the Latin-Indian fusion experimentation I have been doing for sometime. You will see more of such recipes coming your way.

Slow cooked Mutton Ball Tapas

For the Mutton Ball
500 grams of mutton (400 grams of mutton + 100 grams of Mutton fat)
5-6 garlic minced very fine
2 slice of bread soaked in 5-6 tablespoon of milk
1 teaspoon pepper powder (freshly grounded to coarse)
1 teaspoon curry powder
2 tablespoon flat leaf parsley, finely chopped 
1 egg beaten

Method

I suggest, you buy the meat separately, wash it thoroughly, cut in in to smaller pieces and blitz it in a blender at home OR ensure you get the same done at the butcher as you shouldn’t be washing the mince once its done Tip: Refrigerate the mutton in the freezer to make it a bit stiff before blitzing in the blender

Mix the mince and all of the ingredients above and knead it to a smooth mixture adding salt to taste. Make even balls (500 grams will yield 18-20 balls approx). Heat oil in a small deep pot (oil should reach just ¼ of the ball when shallow frying) and fry the balls in high heat by keep swirling the pot until it is golden brown outside and keep it aside

For the sauce

2 cans of peeled Italian tomatoes
150 ml red wine
5-6 tablespoon of olive oil
10-12 cloves of garlic halves in length
2 tablespoon of chopped shallot
1 tablespoon chili flakes
2 sprigs of thyme
1 sprig or oregano
1 sprig of rosemary
4-5 leaves of basil
1 teaspoon curry powder

Method

Take a heavy pot (preferably, cast iron/Dutch oven) and over medium heat add shallots and garlic. Once the shallots and garlic becomes soft, add the wine and cook it until it reduces to half. Then add all the rest of the ingredients listed above and simmer it for 15 minutes. Add the balls in to the simmering sauce and adjust the sauce with hot water enough to just cover the balls. Pre heat the oven for 10 minutes at 160 degree centigrade and cook it for 3.5 hours. Take it out and let it cool and adjust the sauce for consistency and salt.

For garnish

Basil leaves
Parmesan, freshly grated

Plating

Thinly slice pumpkin and blanch it in boiling salted water. Take it out, pat it with the oil from the sauce and place it in the middle of the plate. Then place the meat ball on the top of pumpkin slices and sprinkle with freshly grated parmesan and garnish with basil leaves as shown in the pic

Categories: Travel Cuisine

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