Kashmir Meatball Curry Recipes

Ingredients :

700 g

25 g

3 tablespoons

1/4 teaspoon

6 tablespoons

2 tablespoons

7.5 cm

6

2

6

5 cm

2 tablespoons

minced lamb

chick pea flour

Garam Masala

cayenne pepper

natural yoghurt

vegetable oil

cinnamon stick

green cardamom pods, bruised

fresh bay leaves

whole cloves

piece fresh root ginger, grated

chopped coriander leaves, to garnish

salt

1. Put lamb, chick pea flour, garam masala, cayenne and 3 tablespoons of yogurt in a bowl.

2. Season with salt and and mix together well.

3. Shape into 16 long ovals.

4. Heat oil in a shallow heave based pan, add cinnamon, cardamom pods, bay leaves and cloves.

5. Stir fry for a few seconds, then add meatballs and fry until lightly browned on all sides.

6. Add ginger and fry for a few seconds more.

7. Stir remaining 3 tablespoons of yogurt into 225 ml cold water and pour over meatballs.

8. Cover pan and bring to the boil.

9. Reduce heat and simmer for about 30 minutes, stirring gently 2 or 3 times, until meatballs are cooked and almost all the sauce has been absorbed.

10. Sprinkle with coriander and serve at once.

Serves 4

If meatballs release a lot of fat during initial frying, drain it off before adding yogurt liquid.

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