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Kashmir Meatball Curry Recipe - Serves 4
 
Taste Rating = 8.5     Heat Rating = Medium to Hot
 
Ingredients
6 tablespoons unsweetened natural yogurt
1 1/2 lb ground lamb
1/4 cup (1 oz) chick pea flour
9 teaspoons garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
3 inches cinnamon stick
6 green cardamom pods, lightly crushed
2 bay leaves
6 cloves
2 inches fresh ginger root, peeled and grated
2 tablespoons finely chopped freshed cilantro leaves
Method
Put 3 tablespoons of the yogurt into a bowl with 1 cup (8 fl oz) of water, mix well and set aside
Put the ground lamb, chick pea flour, garam masala, cayenne pepper, 3 tablespoons of the yogurt and the salt into a clean bowl
Mix well
Divide the mixture into 16 ovals about 1/2 inch thick (a good way to do this is to make the mixture into a block and then cut the block into half and then cut the halves into half again - you'll have 4 portions which you then half and half again and then you'll have 16 portions)
Heat the vegetable oil, over a medium to high heat, in a large frying pan (you need one with a lid)
Add the cinnamon stick, cardamom pods, bay leaves and cloves and stir-fry for 15 seconds
Add the meatball ovals and fry, turning regularly, until the meatballs are a light brown color (about 3 minutes) - you'll need to batch the cooking of the ovals as they take up a lot of room in a frying pan - put the cooked ovals aside until they are all cooked and then return them all to the frying pan
Add the ginger and stir-fry for 15 seconds
Add the yogurt and water mixture that you previously made to the pan and mix well
Cover the pan and bring the mixture to the boil then reduce the heat and simmer for 30 minutes without the lid, stirring and turning the meatballs a few times
After 30 minutes, the meatballs should be cooked and most of the liquid will have been absorbed into the meatballs
Serve on rice and garnish with the chopped cilantro leaves

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Recipe submitted by V Simpson on 16 February 2008

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