Subj : Lamb Meatball Soup To : All From : Ben Collver Date : Sat Oct 18 2025 09:13:01 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mutton Meatball Soup Categories: Indian, Lamb, Soups Yield: 2 Servings MMMMM-------------------------MEATBALLS------------------------------ 1 lb Minced mutton 3 Thai green chiles; - adjust to tolerance 4 cl Garlic; finely chopped Fresh ginger shoot (2"); - finely chopped 2 tb Cilantro; finely chopped 1/2 ts Black pepper; freshly ground 1/2 ts Salt 1 ts Oil 1 md Egg MMMMM----------------------------SOUP--------------------------------- 1 1/2 tb Oil 1/4 c Onion paste * 1 tb Ginger & garlic paste ** 1 Cinnamon stick (1") 1 sm Tejpatta (Indian bay leaf) 2 Cloves 1/2 ts Black peppercorns 1 ts Coriander seeds 1/4 ts Cumin seeds 3/4 ts Kashmiri mirch powder or - paprika; - adjust to tolerance 2 md Roma tomatoes; - pureed in a blender 3 tb Thick dahi (plain yogurt) 3 1/2 c Water; up to 4 c Salt; to taste MMMMM--------------------------GARNISH------------------------------- Fresh cilantro leaves Fresh lemon juice - (optional) * I add roughly chopped red onion to blender & make a smooth paste adding little or no water. * I use microplane to quickly mince 2 to 3 cl garlic & fresh, peeled shoots of ginger. In a bowl, place all the ingredients for the meatballs. Using your fingers, lightly combine everything. Spread some oil on your palms and pinch balls of the mixture and line them on a plate. Cover with a cling film and refrigerate until ready to use. Using a mortar & pestle or coffee grinder, coarsely grind black peppercorns, cloves, coriander seeds, and cumin seeds. Set aside. In a wide-mouthed, pot (pot should be large enough so that all the meatballs can be placed in a single layer), on medium, heat oil to smoking point. Temper the oil with cinnamon stick & tejpatta. Wait for 10 seconds. Add the onion, garlic-ginger paste next, reduce heat to low, fry until you see it getting thick and changing color until the raw smell is gone, about 5 to 7 minutes. Next, continuing on the low heat add the ground spices along with tomato puree, dahi, and salt. Mix everything and fry for another 8 to 10 minutes or until you see oil separating on the sides of the pot. Add water next and on medium heat, check the seasoning and bring the broth to a boil. Once boiling, reduce heat to low again and add the refrigerated meatballs into the simmering broth one by one. Cover the pot and let cook for 10 to 12 minutes. Note: I like meatballs cooked through and hence the cooking time. You will need to adjust the time depending on how rare you like your meatballs or the tupe of mince meat used. To check whether the meatballs have cooked to your liking, after 5 to 7 minutes of simmering in the broth, using a fork take out one ball and cut into half. You will be able to decide on extra cooking time depending on how pink it is on the inside. Once done let sit covered for at least 1-1/2 to 2 hours, undisturbed. Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice, and serve. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .