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Kashmiri Meatball Curry
Printable
version (Adobe Acrobat Reader required)
Ingredients:
- 1-1/2 pounds ground lamb
- ¼ cup garbanzo bean flour
- 3 tablespoon garam masala
- ¼ teaspoon red cayenne pepper
- Salt to taste
- 6 tablespoon plain yogurt
- 2 tablespoon vegetable oil
- 1 (3-inch) cinnamon stick
- 6 green Cardamom
pods, bruised
- 2 fresh bay leaves
- 6 whole cloves
- 1 (2-inch) piece fresh ginger-root,
grated
- 1 cup water
- 2 tablespoon chopped cilantro (fresh
coriander), to garnish
(Makes 4 Servings)
Put lamb, flour, garam masala, cayenne,
salt and half the yogurt in a bowl; mix together well.
Shape into 16 long ovals. Heat oil in a
shallow heavy saucepan, add cinnamon, cardamom pods, bay leaves and
cloves. Stir-fry a few seconds, then add meatballs; cook until lightly
browned on all sides. Add ginger-root ; cook a few seconds more. Stir
remaining yogurt into water; pour over meatballs.
Cover pan and bring to a boil. Reduce
heat and simmer about 30 minutes, until meatballs are cooked and almost
all the sauce has been absorbed, stirring gently two or three times.
Sprinkle with cilantro and serve at once.
Note: If meatballs release a lot of fat
during initial cooking, drain off fat before adding yogurt liquid.
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