Mutton Kola Urundai Recipe

Prepare aromatics

Finely chop the onion, green chilies, curry leaves, coriander and mint. Toast the grated coconut in a dry pan over medium heat for 2–3 minutes until lightly golden; allow to cool.

In a large bowl place the goat mince. Add the finely chopped onion, green chilies, curry leaves, ginger paste and garlic paste. Mix gently with your hands or a spoon until combined.

Add the chopped fresh coriander and mint, the toasted coconut, breadcrumbs, egg, salt, black pepper, red chili powder, coriander powder and garam masala. If the mixture feels dry, add tamarind water or lemon juice and up to 1–2 tablespoons water to moisten slightly. The mixture should be tacky so it holds shape when formed into balls.

Using your hands, knead the mixture 30–60 seconds to make it homogeneous but do not overwork (overworking can make meat dense). Cover and refrigerate for 15–20 minutes to firm up the mixture so balls hold their shape.

Divide the mixture into 18–22 equal portions (about 45–55 g each for ~20 balls). Wet your palms lightly with water to prevent sticking. Roll each portion into a smooth round ball, pressing gently to compact but avoiding excessive force.

If you prefer slightly flattened patties, press each ball gently between your palms to make a 1–1.5 cm thick disc; otherwise keep as round balls.

Heat a heavy-bottomed skillet or nonstick pan over medium heat and add 3–4 tablespoons oil. To test readiness, place a small piece of meat mixture—if it sizzles, oil is ready.

Add arranged meatballs in a single layer without overcrowding (cook in batches). Shallow-fry for 3–4 minutes on the first side until golden brown, then carefully turn each ball and add another 2–3 tablespoons oil if pan is dry. Continue to cook, turning occasionally, until all sides are well-browned and internal temperature reads 72°C (160°F) or juices run clear; total fry time about 10–12 minutes per batch depending on size.

For a slightly healthier option, after browning, transfer the pan to a preheated oven at 180°C (350°F) for 6–8 minutes to finish cooking through.

Heat a nonstick pan with 1–2 teaspoons oil and cook balls over medium-low heat, turning frequently and pressing gently to ensure even contact; this takes longer (15–18 minutes) but uses less oil. Cover the pan for short intervals (1–2 minutes) to help cook through, but uncover to maintain browning.

Transfer finished kola urundai to a paper towel-lined plate briefly to drain excess oil. Serve hot garnished with fresh coriander sprigs and lemon wedges on the side.

These meatballs pair well with coconut chutney, mint-yogurt dip or a tangy tomato-onion chutney.