- 30
Ingredients
- Meatballs:
- 1 lb minced lamb
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp garam masala
- 1/8 tsp cayenne pepper
- 2 tbsp finely chopped cilantro
- 2 tbsp plain yogurt
- Sauce:
- 5 garlic cloves, peeled
- 1 -in cube ginger, peeled and coarsely chopped
- 10 fl oz water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne
- 5 tbsp veg oil
- 1 -in cinnamon stick
- 6 cardamom pods
- 6 cloves
- 100 g (4oz) onion, peeled and finely chopped
- 100 g (4oz) tomatoes, peeled and chopped
- 4 tbsp plain yogurt
- 1/2 tsp salt
Preparation
Step 1
To make meatballs; combine all ingredients. Dip hands in water whenever you need to and form 30 meatballs.
For sauce; put garlic and ginger into a food processor with 4 tbsp of water. Blend until you have a paste. Put paste in a mixing bowl with cumin, coriander, paprika, and cayenne. Stir to mix
Put the oil in a heavy 10-in wide pan or frying pan and set over med-high. When hot, put in cinnamon, cardamom, and cloves. Stir for a few seconds. Add onions and fry, stirring constantly until reddish-brown. Turn heat to medium and add your sauce paste and tomatoes. Stir and fry mix until it turns brownish. When brings to brown, add 1 tbsp of yogurt. Incorporate into sauce and repeat three more times. Now add 10oz water and salt. Bring to simmer.
Put all meatballs in a single layer. Cover, leaving lid slightly ajar, turn heat to low and cook 25 minutes. Stir VERY gently ever 5 minutes, making sure not to break meatballs. Towards the end, be sure to scrap bottom of pan to keep sauce from burning. Add water during cooking 1 tbsp at a time, if required.
Remove lid and turn heat up to med-low. Stir gently and cook until meatballs look brown. Sauce should be clinging to meatballs and there should be a little fat at the bottom of the pan.
When ready to eat, gently reheat (if been left sitting), lift meatballs out of pan and remove any wholes spices that may be clinging. Stick each with toothpick.