Kashmiri Meat Balls in Red Paprika Sauce


Serves: 4
Total Calories: 478

Ingredients

1 tablespoon ground ginger
1 tablespoon ground fennel seeds
1 teaspoon Garam Masala + teaspoon for garnish
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black cardamom seeds
1 teaspoon salt, or to taste
1 1/2 pounds extra lean ground lamb or beef
4 quarter-size slices peeled fresh ginger
4 cups water
1 stick cinnamon (1-inch)
4 cloves
6 green cardamom pods, crushed lightly to break the skin
4 black cardamom pods, crushed lightly to break the skin
3 tablespoons vegetable oil
1 large onion, cut in half lengthwise and thinly sliced
1/8 teaspoon ground asafoetida
1 teaspoon ground paprika

Directions:

1. In a small bowl, mix together the ground ginger, fennel seeds, 1 teaspoon garam masala, cumin, cayenne pepper, cardamom seeds, and salt.

2. In a food processor, process together the lamb, fresh ginger, and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide and shape the meat mixture into 16 balls, each about 1 1/4 inches in diameter. Refrigerate until ready to use, at least 30 minutes.

3. In a large wok or a saucepan, bring the water, cinnamon, cloves, and green and black cardamom pods to a boil over high heat. Reduce the heat to medium, add the meat balls, and simmer until firm, about 10 minutes. Remove the meat balls to a bowl and reserve the broth with the whole spices.

4. Heat the oil in another large nonstick wok or saucepan over medium-high heat and cook the onion until well-browned, about 10 minutes. Remove to a small food processor and process with about 1/4 cup of the broth to make a smooth paste.

5. To the wok, add the asafoetida and paprika, then mix in the meat balls and the remaining spice mixture and cook, stirring, until the meat balls are lightly browned, about 10 minutes.

6. Mix in the onion paste and all the remaining broth (plus the whole spices) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer. until the meat balls are very tender and the sauce is thick, about 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 478
Calories from Fat: 90

This Kashmiri Meat Balls in Red Paprika Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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