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Ingredients
- 2 lbs. lean ground meat
- 2 tsp. ground cayenne pepper
- 5 Tbsp. oil
- 1 tsp. sugar
- 1 tsp. ginger powder
- 2 tsp. ground fennel seeds
- 1 Tbsp. whole fennel seeds
- 1 tsp. whole cumin seeds
- 1 Tbsp. cardomom seeds
- salt to taste
- 1 medium onion, chopped
- 4 cloves
- 1/2 cup plain, whole milk yoghurt
- 1 1/2 cups water
- 1/4 tsp. each: ground cardomom seeds, ground cumin seeds, ground cinnamon
Details
Servings 20
Preparation
Step 1
Spread the ground meat on a large plate. Sprinkle 1 tsp. of the cayenne pepper on the meat.
Heat 2 Tbsp. of the oil in a small, heavy saucepan until it starts to smoke a little. Pour over the meat. Add the sugar, 1/2 tsp. of the ginger powder, 1 tsp. of the ground fennel, whole fennel, whole cumin seeds, cardomom seeds and salt.
Knead together for a couple of minutes until all the ingredients are well mixed.
Shape the meatballs. Traditionally, in Kashmir, these are made slightly elongated, like link sausages of a medium size. However, if you prefer, you can make the round. Set meatballs aside.
Heat the remaining oil in a heavy 6-quart saucepan on medium high heat. Add the chopped onion and immediately, thereafter the cloves, and fry until golden brown.
In the meanwhile, mix well the remaining cayenne pepper with the yoghurt. When the onions are golden brown, add the cayenne pepper-youghurt mixture. Stir fry briskly for a couple of seconds. Some rather pungent aromas emanate at this stage.
Add the meatballs, one at a time. Reduce heat to low, cover, and cook for about half an hour or until the meatballs become firm and are well cooked and the oil has risen to the top of the liquid in the saucepan.
Once you have placed the meatballs in the saucepan, do not stur until they have become firm. You could lift the saucepan and getnly turn it about so that the gravy spreads well around the meatballs, but this need not be done more than once, if at all.
Once the meatballs are cooked and are firm, sitr gently. Sprinkle the ground cardomom, cumin, and cinnamon on the meatballs, stir a little to mix well with the gravy, cover and cook on low heat for another 5 minutes.
Serve hot.
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