Kashmiri Meatballs recipe
Serves 4 Preparation 10 minutes Cooking 35 minutes
Ingredients
2 tablespoons oil
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon paprika
½ teaspoon salt
1 large tomato, diced
1 cup (230 g) sour cream
½ cup (125 ml) water, as needed 1 tablespoon chopped fresh
coriander leaves (cilantro)
Spiced Meatballs
2 lbs (1 kg) lean ground lamb 4-in (10-cm) piece peeled and
chopped fresh ginger
1 tablespoon ground fennel seeds 1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 tablespoon salt
Instructions
1 To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom
and salt in a food processor. Grind the mixture until smooth.
2 Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.
3 Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cumin seeds and onion, and cook until the onion is golden brown, about 10 minutes. Add the paprika and the salt and fry for 30 seconds. Stir in the tomato, remove from the heat, and slowly stir in the sour cream.
4 Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency. Serve garnished with the fresh coriander.
Serves 4 Preparation 10 minutes Cooking 35 minutes
Ingredients
2 tablespoons oil
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon paprika
½ teaspoon salt
1 large tomato, diced
1 cup (230 g) sour cream
½ cup (125 ml) water, as needed 1 tablespoon chopped fresh
coriander leaves (cilantro)
Spiced Meatballs
2 lbs (1 kg) lean ground lamb 4-in (10-cm) piece peeled and
chopped fresh ginger
1 tablespoon ground fennel seeds 1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 tablespoon salt
Instructions
1 To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom
and salt in a food processor. Grind the mixture until smooth.
2 Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.
3 Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cumin seeds and onion, and cook until the onion is golden brown, about 10 minutes. Add the paprika and the salt and fry for 30 seconds. Stir in the tomato, remove from the heat, and slowly stir in the sour cream.
4 Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency. Serve garnished with the fresh coriander.