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Meatballs In Pineapple Sauce

Published under: Chinese

 500 gm minced mutton or keema.
 1 small onion, minced
 4 flakes garlic, minced
 1/2 inch piece ginger, minced
 1 tbsp minced parsley
 Salt and pepper to taste
 2 eggs, beaten
 2 tbsp flour

For the sauce
 1 cup mutton stock
 2 capsicums, cut into wedges after being seeded
 4 canned pineapple slices, chopped
 1 tbsp soya sauce
 1/2 tsp ajino motto
 2 tbsp vinegar
 2 tbsp sugar
 1/2 cup pineapple juice blended with 2 tbsp cornflour

1. Mix together mutton, onion, garlic, ginger, salt and pepper.
2. Blend together beaten egg and flour.
3. Form the meat mixture into balls; dip in egg mixture and deep fry to a golden colour.
4. Drain. Heat 2 tbsp oil and fry the capsicums for 2 minutes.
5. Mix in the rest of the sauce ingredients and cook till thick.
6. Pour over meat balls and serve hot.

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