Nawabi Mutton Goli: Exquisite Spiced Lamb Meatballs
1 hour
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About Nawabi Mutton Goli: Exquisite Spiced Lamb Meatballs
Experience culinary royalty with Nawabi Mutton Goli, where tender spiced lamb meatballs meet a symphony of flavors. Imagine succulent lamb, fragrant spices, and a touch of sweetness from raisins and almonds, all culminating in a melt-in-your-mouth masterpiece.These golden-brown, fried delicacies offer a unique blend of textures and aromas, perfect as a show-stopping appetizer or a satisfying main course. Prepare to impress your guests and tantalize your own taste buds with this unforgettable dish.
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
For the Mutton Goli
- 500 gm Lamb mutton, minced
- 150 gm Split Chickpea split chickpeas
- 1 1/2 tsp Ginger-Garlic Paste
- Salt to taste
For the Spice Paste
- 4-5 Cardamom Pods green
- 1 inch Cinnamon Stick small
- 1/2 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 5-6 Peppercorns black
For the Nut and Raisin Mixture
- 8-10 Almonds
- 10-12 Raisins black, soaked in warm water
- 1/2 tsp Poppy Seeds
For the Flavor and Garnish
- 50 gm Onion finely chopped and fried until golden, then pureed
- 1/4 cup Coriander Leaves finely chopped, fresh
- 1 tsp Lemon Juice
- Rice Bran Oil for frying
Instructions
- In a pressure cooker, combine the minced lamb, chana dal, ginger-garlic paste, cardamom pods, cinnamon stick, fennel seeds, cumin seeds, black peppercorns, and salt. This blend of spices infuses the lamb with incredible depth of flavor.
- Secure the pressure cooker lid and cook for 20 minutes until the lamb and lentils are tender. Pressure cooking ensures even cooking and helps retain moisture.
- Allow the cooked lamb mixture to rest for 10 minutes before transferring it to a food processor. Pulse until smooth, creating a cohesive mixture for the goli. Do not add water, as this will affect the texture.
- While the lamb rests, grind the almonds, soaked raisins, and poppy seeds into a smooth paste. This adds a touch of sweetness and richness to the goli.
- In a large bowl, combine the ground lamb mixture, nut and raisin paste, fried onion paste, chopped coriander leaves, and lemon juice. Mix thoroughly until well combined. Shape the mixture into small, round meatballs.
- Heat rice bran oil in a deep frying pan over medium-high heat. The oil should shimmer when ready. Carefully add the mutton goli to the hot oil, ensuring not to overcrowd the pan.
- Fry the goli until they turn a beautiful golden brown color, about 4-5 minutes per side. This creates a crispy exterior and locks in the flavor.
- Remove the golden-brown goli from the pan and drain on a wire rack or paper towels. Serve hot with green chutney and onion rings for a truly authentic Nawabi experience.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 533kcalCarbohydrates: 27gProtein: 42gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 121mgSodium: 95mgPotassium: 834mgFiber: 13gSugar: 1gVitamin A: 23IUVitamin C: 4mgCalcium: 54mgIron: 4mg
rachna prasad
Articles: 2
3 Comments
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I’m excited to try this recipe!
This is so tempting! Thank you.
Such a perfect dish! Thank you.