|
|
|
 |
Yogurt- Braised Meat Balls |
|
Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Yogurt- Braised Meat Balls recipe on the web!!
(Gushtaaba Kari)
Category: Ground Meat and Meat Balls
Makes 4 to 6 servings
Gushtaaba are really large, silky-smooth meat balls that are braised in a delicate yogurt sauce. Authentic gushtaaba balls are made by pounding the meat on a stone slab reserved for cooking until all the fibers are completely broken and the meat is reduced to a soft, creamy pulp. With ground ginger, fennel and black cardamom seeds as the main flavorings, this dish is really special.
_ tablespoon ground ginger
_ tablespoon ground fennel seeds
_ teaspoon ground black cardamom seeds
_ teaspoon salt, or to taste
_ 1/2 pounds extra lean ground lamb or beef
_ cups water
_ tablespoons ghee or vegetable oil
_ small onion, cut in half legthwise and thinly sliced
_ cups nonfat plain yogurt, whisked until smooth
_ tablespoons finely chopped fresh mint leaves
1. In a small bowl, mix together the ground ginger, fennel, cardamom seeds, and salt.
2. In a food processor, process together the lamb and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 8 to 10 portions and shape each portion into a round ball, about 2 inches in diameter. Refrigerate until ready to use, at least 30 minutes.
3. Place the meat balls in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, turning the meat balls a few times, until firm, about 20 minutes.
4. Heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 7 minutes.
5. Transfer the onion to a blender, add the yogurt and the remaining spice mixture, and blend until smooth. Return the yogurt mixtures to the wok and bring to a boil over high heat, stirring constantly to prevent curdling. Reduce the heat to medium-low and cook, stirring, until the sauce browns, about 10 minutes.
6. Add the meat balls and any broth from the pan and cook, turning occasionally, until the meat balls have absorbed the sauce and are very soft, and the sauce is thick, about 15 minutes. Transfer to a serving dish and lightly mix in the mint, with parts of it visible as a garnish. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Spicy Goan Shrimp Curry
Shrimp Curry with Chayote
Naina's Crab Curry
Sohini's Fast and Easy Indian Tuna
Vinegar-Poached Fish with Fresh Curry Leaves
Grilled Sea Bass
Broiled Indian Swordfish Steaks
Basic Southern Indian Fried Fish
Pan-Fried Whole Fish with Tomatoes and Kokum
Butter Chicken Curry
Cashew and Poppy Seed Chicken Curry
Chicken Curry with Chopped Onions and Tomatoes
Chicken Curry with Dry-Roasted Spices
Chicken Tenders with Sautéed Spinach
Chicken in Fried Masala Curry
Chickpea Masala Chicken
Cilantro Chicken Drumsticks in a Wok
Coriander and Apple Chicken
Diced Chicken with Cumin and Red Bell Peppers
Ginger Chicken with Citrus Juices
Goan Egg-Drop Curry with Coconut and Tamarind
Griddle-Fried Chicken Skewers with Mango-Ginger Sauce
Grilled Tandoori Chicken
Ground Meat Omelet Filling
Hyderabadi Fenugreek Chicken
Mashed Potato Omlet
Kerala Egg and Potato Curry with Coconut Milk
Mint-Cilantro Chicken
Oven-Roasted Vegetable Omelet Filling
Oven-Roasted Yogurt-Marinated Chicken
Pan-Cooked Chili-Chicken Thighs
Pan-Cooked Onion Chicken
Parsi Omlet with Tamarind
Parsi Scrambled Eggs with Corn
Peach and Tomato Chicken
Punjabi Fenugreek Chicken
Roasted Turkey with Indian Flavors
Savory Indian-Style French Toast
Scrambled Eggs with Crumbled Paneer Cheese
Scrambled Eggs with Onions
Spicy Green Chutney Omelet Filling
Spicy Omelet with Ground Masala
Steamed Green Basmati Rice
Stuffed Green Chutney French Toast
Stuffed Omeletes
Tamarind Chicken
Tomato and Paneer Cheese Omelet Filling
Traditional Indian Chicken with Spinach
Yogurt- Braised Meat Balls
Yogurt Chicken Curry with Caramelized Onions
Tangy Shrimp with Fresh Mint Leaves
Sunil's Kashmiri Pot-Roasted Lamb with Dried Ginger
Stuffed Rolled Lamb Strips in Spicy Cream Sauce
* Non-Vegetarian Fare
Spicy North Indian Egg Curry
Spicy Green Masala Chicken
Basic Chicken Curry
Saffron Chicken Curry with Dry-Roasted Almonds
South Indian Coconut Chicken Curry
Almond Chicken in Coconut Milk Sauce
Grilled Chicken in Spicy Sauce
Chicken and Cracked-Wheat Curry
Goan-Style Spicy Chicken Curry
Fragrant Chicken Curry with Coconut and Sesame Seeds
Hyderabadi Chicken Curry
Baked Yogurt-Mint Chicken Curry
Chicken Tenders in Creamy White Sauce
Parsi Peanut Chicken
Nirmala's Sindhi Chicken Curry
Soft-Cooked Ground Chicken with Cardamom Seeds
Diced Chicken with Pomegranate Seeds
Chicken Kofta Balls in Kashmiri Cashew-Saffron Sauce
Basic Pan-Roasted Lamb Curry
Classic Marinated Lamb Curry
Pan-Fried Shrimp
Curried Lamb with Whole Spices
Lamb Curry with Pickling Spices
Marinated Lamb Shanks Curry with Potatoes
Rita's Mutton Curry
Mughlai Lamb Curry with Cashews and Coconut Milk
Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds
Parsi Lamb Curry
Punjabi Split Chickpeas and Lamb Curry
Hyderabadi Mashed Lamb and Cracked-Wheat
Hyderabadi Lamb with Mixed Legumes
Fragrant Lamb Chops in Yogurt Curry
Mughlai Lamb Chop Curry with Almond and Poppy Seeds
Parsi Lamb Chops Curry
Milk-Simmered Rib Chops
Milk-Simmered, Batter-Fried Lamb Rib Chops
Citrus-Glazed Lamb Loin Chops
Pan-Sautéed Lamb Chops with Rosemary
Sautéed Lamb Cutlets with Fenugreek
Pot-Roasted Leg of Lamb
Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence
Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb
Grilled Butterflied Leg of Lamb
Spicy Rack of Baby Lamb
My California-Style Rack of Baby Lamb
Ground Meat with Potato Wedges
Ground Meat with Red Lentils
Ground Meat with Spinach and Coconut Milk
Ground Meat with Nuts and Raisins
Spicy Meat Balls
Stuffed Meat Balls in Yogurt-Cream Sauce
Egg-Stuffed Meat Balls in Yogurt-Cream Sauce
Kashmiri Hand-Pressed Meat Rolls in Curry Sauce
Ground Meat Rolls in Spicy Buttermilk Sauce
Kashmiri Meat Balls in Red Paprika Sauce
Kerala Lamb Chile-Fry with Vinegar
Kerala Lamb Curry with Coconut Milk
Coorgi Pork Curry
Spicy Goa-Style Lamb Curry
Spicy Goa-Style Pork Curry
Rosita's Goan Pork Curry
Goan Beef Curry
Kashmiri Slow-Cooked Spicy Lamb Curry
Kashmiri Lamb Curry with Saffron
Kashmiri Lamb Curry with Turnips
Flattened Lamb Strips in Fragrant Yogurt Curry
Meat Broth Lamb Curry
Spicy Grilled Shrimp
Cochin Coconut Shrimp with Tomatoes
Marinated Shrimp with Green Mangoes and Bell Peppers
Kerala Shrimp Chile-Fry
Butterflied Sesame Shrimp
Coconut Chutney Shrimp
Pan-Fried Fish Fillets with Ajwain Seeds
Pan-Fried Sea Bass with Cilantro-Yogurt Sauce
Blackened Garam Masala Fish
Basic Fish Curry
Pan-Fried Halibut in Yogurt-Cashew Curry
Fish with Bengali 5-Spices
Fish with Ground Mustard Seeds
Cochin Masala Fish with Pearl Onions
Sohini's Fish Curry with Dried Coconut
Malabar Fish Curry with Kokum and Coconut Milk
Spicy Fish Curry with Coconut Sauce
Goan Fish Curry with Coconut Milk and Tamarind
Hyderabadi Fish Curry with Sesame Seeds and Tamarind
Fish with Bell Peppers and Onions
|
|
|
