Subj : One Pot meals - 07
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 04:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Delhi-Style Lamb Meatball Curry
 Categories: Lamb/mutton, Herbs, Curry, Chilies, Vegetables
      Yield: 4 servings
 
    1/4 c  Ghee
      3 md Yellow onions; fine chopped
      1 tb Fine chopped fresh ginger;
           - plus more, thin sliced,
           - garnish
      1 ts Black mustard seeds
      1 ts Ground turmeric
      4 cl Garlic; finely chopped
      1 tb Ground coriander seeds
  1 1/2 ts Aniseed; lightly crushed
  1 1/2 ts Cumin seeds; lightly
           - crushed
  1 1/2 ts Ground Kashmiri chile
           +=OR=+
    1/2 ts Cayenne pepper
  1 1/2 ts Nigella seeds
  1 1/2 lb Ground lamb
      1 c  Fine chopped cilantro
           - leaves; divided, more for
           - garnish
      1 lg Egg
           +=PLUS=+
      1    Egg yolk
      1 tb + 1 ts Kosher salt; divided
 14 1/2 oz Can crushed tomatoes
  1 1/2 c  Chicken stock
      1 tb Sugar
    3/4 c  Full-fat plain yogurt
    1/2 c  Unsweetened shredded
           - coconut; lightly toasted
  1 1/2 ts Garam masala
           Lime wedges & toasted shaved
           - coconut; garnish
           Cooked basmati rice, chapati
           - or paratha, to serve
 
  To a large pot set over medium heat, add ¼ cup of the
  ghee and onions and cook, stirring occasionally, until
  very soft and beginning to brown, about 20 minutes. Stir
  in the ginger, mustard seeds, turmeric, and garlic and
  cook until fragrant, about 1 minute. Add the coriander,
  aniseed, cumin seeds, Kashmiri chile, and nigella seeds
  and cook for 1 minute more. Remove from the heat.
  
  Transfer 1/2 cup of the onion mixture to a large bowl
  (leave the rest in the pot), then add the lamb, half of
  the cilantro, the egg and yolk, and half of the salt.
  Using your hands, mix very well, then shape into
  approximately twenty-four 2-inch meatballs and transfer
  to a plate. Refrigerate to firm slightly, at least 20
  minutes.
  
  Meanwhile, to the pot, add the tomatoes, stock, sugar,
  and remaining salt and bring to a boil. Cover, turn the
  heat to medium-low, and cook until thickened slightly,
  about 12 minutes.
  
  Add the meatballs and gently stir to combine. Bring to a
  boil, then turn the heat to medium-low and cover. Cook
  until the meatballs are cooked through, about 13
  minutes. Stir in the yogurt, coconut, garam masala, and
  the remaining cilantro and cook for 2 minutes more.
  
  To serve, ladle the meatball curry into bowls, then
  garnish with the thinly sliced ginger, the cilantro, and
  lime wedges. Serve with rice if desired.
  
  By: Benjamin Kemper
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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