Ingredients:
· 1 # lamb, ground
· 2 T. oil
· 1 tsp. ginger, microplaned
· ½ tsp. fennel seed, ground
· Salt and pepper
· 1.5 tsp. garam masala
· 1 tsp. yogurt
· -
· 1 C. (heaping) yogurt
· ½ C. milk
· 1 tsp. ginger, microplaned
· 1.5 tsp. fennel seed, ground
· 1 tsp. sugar
· -
· ¼ C. oil
· 5 cloves
· 1 tsp. cumin seed
· 1 tsp. garam masala
· 3 cardamom pods, green
· 1 C. beef stock
· 4-5 roasted green chiles, stemmed and seeded and chopped
· ½ tsp. black pepper
· ½ tsp. cinnamon
· 1 T. kasoori methi
· Salt and pepper
Preparation
1. In a bowl, combine the lamb, oil, ginger, fennel seed, salt and pepper, garam masala, and yogurt. Shape into balls and let rest for 15 minutes.
2. In another bowl, combine the yogurt, milk, ginger, fennel seed, and sugar. Set aside.
3. Heat a large pan over medium heat. Add the oil and when hot, add meatballs and fry until crisp on both sides. Remove from the pan and set aside. Add the cloves, cumin, and cardamom. Let toast for 30-45 seconds.
4. Add the yogurt mixture, beef stock, and red chiles and stir frequently until it thickens slightly to a saucy consistency. Add the black pepper, cinnamon, kasoori methi and season with salt and pepper and mix in well. Return the meatballs back to the pan and let simmer in the sauce until cooked through.