Mutton Urundai

Mutton urundai (5)

Here is a recipe for spicy mutton urundai(mutton balls). They taste really good and can be had with rice and mutton kolambu.You can also serve it as an appetizer. As I was using raw mutton pieces, I cooked the mutton first before shredding it. It eases the load on the mixie/Blender. You can also deep fry them in oil. Since baking is a healthy way to reduce oil intake, I always try to avoid deep frying items.


  • Mutton Pieces (boneless) or mutton keema – 410 grams
  • Cinnamon sticks – 1 inch
  • Bay leaf – 2
  • Turmeric powder – 1/2 tsp
  • Egg -1
  • Onion – 1/3 cup finely chopped
  • Ginger – 1 inch minced
  • Garlic – 3 pods minced
  • Green chilli – 1 tsp minced
  • Chilli powder – 2 1/2 tsp (adjust according to taste)
  • Coriander powder – 1 tsp
  • Pepper powder – 1/2 + 1/4 tsp
  • Coriander leaves – 1/4 cup chopped
  • Lime juice – juice of 1 Key lime
  • Salt – to taste

Spice Masala:

  • Oil- 1 tsp
  • Cardamon pods- 3
  • Cinnamon stick – 1 inch
  • Cloves – 3
  • Marathi Mokku – 3
  • Star anise – 2
  • Kalpasi – 1 tsp
  • Fennel seeds – 1/2 tsp + 1/4 tsp
  • Roasted Channa dal/Dalia/Pottu Kadalai – 1 tsp + 1/2 tsp


  • Heat 2 tbsps of oil and add the mutton pieces to it.
  • Add required amount of salt along with the cinnamon, bay leaf and turmeric powder.
  • Keep cooking till the mutton pieces are well cooked.
  • Once cooked, remove the mutton pieces and let it cool.
  • Heat oil in a small pan and add 1 tsp oil to it and roast the cardamon pods,cinnamon stick,cloves,marathi mokku,star anise,kalpasi and fennel seeds.
  • Keep stirring continuously.Do not let them burn. Turn off the heat and let it cool down before grinding it.
  • Grind the spices along with the roasted channa dal.
  • Grind the mutton,ginger,garlic,green chilli and egg( slightly beaten) together into small shredded pieces.
  • Add the ground spice mixture,chilli powder,coriander powder,pepper powder,coriander leaves,lime juice to the ground mutton and mix them till they blend.
  • Preheat oven to 300 F.Line a baking tray with aluminium foil and spray with olive oil.
  • Make 17 lemon sized balls of mutton mixture and line them on the tray.
  • Spray with olive oil and bake for 10 minutes.
  • Rotate the tray and bake 6 minutes.
  • Flip the balls slowly and bake for 8 minutes.Rotate and cook again for 6 more minutes.
  • Remove the balls onto a serving bowl and garnish with cilantro.


I tried this recipe with keema mutton.While baking,the mutton gave out a lot of water which I didn’t like.

Below is the instruction for using keema mutton.

Baking Method

  • Wash mutton keema.
  • Heat oil in a pan.
  • Add the keema to it.
  • Add salt and turmeric powder.
  • Cook on medium heat till the mutton is well cooked.
  • The mutton will give out water as it cooks.
  • Drain the mutton and follow the procedure above.
  • You don`t have to grind the mutton .
  • You can add finely chopped ginger,garlic and green chilli pieces.Grinding is not required.

Deep Frying Method

  • Wash mutton and follow the procedure above.
  • Grinding and pre-cooking the keema is not required.

3 thoughts on “Mutton Urundai

  1. Ahilasamy says:

    Excellent receipe -Nivi is going to try this weekend for me.
    I want recomentation from Mithun to Nivi

  2. Mithun says:

    This recipe goes very well with Elumbu Rasam, Plain rasam or curd rice. It is not extremely spicy if done as mentioned in the recipe. As mentioned the amount of chilli powder, ginger and garlic can be adjusted to suit each persons taste. I would suggest the baking method as it is obviously much more healthy than deep fry.

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