Hi, Ray here again.
It had been a long time since I’ve eaten good meatballs. I saw that there was a ground lamb recipe for a Kashmir Meatball Curry and chose the recipe for this week’s cooking and taste review.
The method looked long and complicated but a lot of the method explains how to divide the ground lamb mixture into sixteen equal portions. All you need to do is get the mixture into some kind of even shape (a block or a tube, it doesn’t matter which) and then split it into two. Then you repeat the process with the two portions by dividing them both into two so you end up with four equal portions. Then you simply repeat the whole process with each of the four portions that you have so that the result is sixteen equal portions. It’s all very easy really but it takes a bit of explaining.
Making the curry itself was very simple except that you have to do the initial cooking of the meatballs in batches. Luckily I’ve got a big frying pan and only needed to split the cooking of the meatballs into two batches but you might have to do the cooking in three or four batches if your frying pan is smaller. It really doesn’t matter how many batches you need to make and you just add all of the cooked meatballs back into the frying pan for the final cooking.
Cooking the meatballs in batches didn’t slow down the cooking too much and hardly created much of a delay.
The cooking liquids separated a bit while the curry was cooking but I just kept stirring everything together and all turned out well.
I served up the Kashmir Meatball Curry on a bed of basmati rice.
And the Kashmir Meatball Curry was delicious. The meatballs were well cooked and you could clearly taste the cloves – yummy. The meatballs were fairly spicy and received a spice/heat rating of “medium to hot”. The curry was delicious and got an average score of 8.5 out of 10.
This is a delicious curry that is simple to make so why not try it out yourself?