Ingredients:
– 500gr lean ground lamb
– 5 tbs plain yogurt
– 2in/ 5cm/ 1tsp fresh root ginger, finely chopped – can use paste ginger
– 1 green chili, deseeded and finely chopped
– 3 tbs chopped fresh coriander
– 2 tsp ground cumin (jinten)
– 2tsp ground coriander (ketumbar)
– 1 onion, chopped
– 2 cloves garlic, chopped
– 1/2 tsp turmeric powder
– 1 tsp garam masala powder
– 1 can (400gr) chopped tomatoes
– salt and pepper/ black pepper
– 1 tbs cooking oil
– Combine the lamb, 1 tbs of the yogurt, the ginger, chili, 2 tbs of the chopped coriander, the cumin and ground coriander, and season. Shape the mixture into balls. It gives me 24 meatballs.
– Heat the oil in a saucepan. Fry the meatballs in batches for 10 minutes per batch, turning until browned. Drain on the kitchen paper and set aside.
– In the same oil, add the onion and garlic and fry for 5 minutes or until soften, stirring occasionally. Mix the turmeric and garam masala with 1 tbs water, then add to the onion and garlic. Add the remaining yogurt, , 1 tbs at a time, stirring well each time.
– Add the tomatoes, meatballs and 2/3 cup/ 150ml of water to the mixture and bring to boil. Partly cover the pan and reduce the heat. Simmer for 30 minutes, stirring occasionally. Sprinkle over the rest of the coriander to garnish.
– 5 tbs plain yogurt
– 2in/ 5cm/ 1tsp fresh root ginger, finely chopped – can use paste ginger
– 1 green chili, deseeded and finely chopped
– 3 tbs chopped fresh coriander
– 2 tsp ground cumin (jinten)
– 2tsp ground coriander (ketumbar)
– 1 onion, chopped
– 2 cloves garlic, chopped
– 1/2 tsp turmeric powder
– 1 tsp garam masala powder
– 1 can (400gr) chopped tomatoes
– salt and pepper/ black pepper
– 1 tbs cooking oil
How to:
– Combine the lamb, 1 tbs of the yogurt, the ginger, chili, 2 tbs of the chopped coriander, the cumin and ground coriander, and season. Shape the mixture into balls. It gives me 24 meatballs.
– Heat the oil in a saucepan. Fry the meatballs in batches for 10 minutes per batch, turning until browned. Drain on the kitchen paper and set aside.
– In the same oil, add the onion and garlic and fry for 5 minutes or until soften, stirring occasionally. Mix the turmeric and garam masala with 1 tbs water, then add to the onion and garlic. Add the remaining yogurt, , 1 tbs at a time, stirring well each time.
– Add the tomatoes, meatballs and 2/3 cup/ 150ml of water to the mixture and bring to boil. Partly cover the pan and reduce the heat. Simmer for 30 minutes, stirring occasionally. Sprinkle over the rest of the coriander to garnish.
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