### TranslatedIngredients: 300 grams Mutton Kheema,1 tablespoon Garlic - finely chopped,1 tablespoon Ginger - finely chopped,2 Green Chillies,Salt - salt to taste,2 sprig Mint Leaves (Pudina) - finely chopped,1 Whole Egg,2 sprig Coriander (Dhania) Leaves - finely chopped,1/4 cup Gram flour (besan),2 tablespoons Sunflower Oil,1 tablespoon Garlic - finely chopped,1 tablespoon Ginger - finely chopped,2 Onions - finely chopped,1 cup Homemade tomato puree,1 teaspoon Red Chilli powder,Salt - to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania) ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 6 ### Cuisine: Sindhi ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Keeme Ja Bhalla Recipe - Sindhi Mutton Keema Balls In Gravy, make sure you have the mutton keema ready. To make the Mutton Keema Balls for the Keeme Ja BhallaIn a mixer jar, combine the ginger, garlic, green chillies, and salt and grind to a fine paste. Transfer to a large mixing bowl. Into the mixing bowl with the freshly ground masala, add chopped coriander and mint leaves, and the egg. Combine well, add the mutton keema and mix until well combined. At this stage you will see the mutton keema mixture is way too moist, to bind the mixture well, now add the besan and mix well. Grease a steel plate with oil. Grease your hands with oil and make lemon sized balls and place it on the greased plate and set aside. To make the Gravy for the Keeme Ja BhallaIn a kadai, heat oil on medium flame, Once hot, add the chopped garlic and ginger, saute for about 30 seconds. Next add in the onions, and fry until it turns into a deep brown colour. This will decide the colour of your Keeme Ja Bhalla gravy. Once you've achieved a lovely brown colour, add all the dry spice powders - red chilli powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well. Gradually mix in the tomato puree and allow it to simmer for a good 5 minutes, by placing the plate with the keema balls on it. Now cover these keema balls with a lid, allowing the keema balls to cook in the steam. After 5 minutes, once the oil has come to the surface, remove the keema balls plate and it's lid to check. To the gravy add 3/4 cup of water and bring the gravy of the Keeme Ja Bhalla to a brisk boil. Mix well and add the par cooked keema bhallas. Cover and continué to cook with the lid on, until the keema balls are completely cooked. Check the salt and adjust according to taste.Turn off the flame, transfer the Keeme Ja Bhalla a serving bowl and serve hot. Serve Keeme Ja Bhalla along with Phulka, Sindhi Bhuga Chawal, Pickled Onions for a completely satisfying Sindhi meal.