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Kashmir Meatball Curry Popular

Category : Lamb

Author : TajRecipe

Date : 10/31/2005

Rating: Rating 3.5 ( 3.5 ) by 19 users

750 g (1 1/2 lb) minced lamb
30 g (1 oz/1/4 cup) chick-pea flour
9 tsp Garam Masala
1/4 tsp cayenne pepper
6 tbsp natural yogurt
2 tbsp vegetable oil
7.5 cm (3 in) cinnamon stick
6 green cardomon pods, bruised
2 fresh bay leaves
6 whole cloves
5 cm (2 in) piece fresh root ginger, grated
2 tbsp chopped fresh coriander, to garnish
1. Put lamb, flour, garam masala, cayenne and half the yogurt in a bowl.
2. Season with salt and mix together well.
3. Shape into 16 long ovals.
4. Heat oil in a shallow heavy-based pan, add cinnamon pods, bayleaves 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 yogurt into 250 ml (8 fl oz/1 cup) 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.

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