Ingredients
450g (1 lb) lean minced meat
2.5ml ( ½ tsp) ginger paste
5ml (1 tsp) garlic paste
5ml (1 tsp) ground garam masala
2.5ml ( ½ tsp) chilli powder
For Sauce:
1 onion, peeled and finely chopped
30-40g (about 1 ½ oz) ghee or
2-3 tblsp oil
6 small cardamoms
2.5cm (1 inch) cinnamon stick
6 cloves
1 bayleaf
5ml (1 tsp) garlic paste
5ml (1 tsp) ginger paste
5ml (1 tsp) ground cumin
2.5ml ( ½ tsp) chilli powder
1.25ml ( ¼ tsp) turmeric powder
10ml (2 tsp) ground coriander
Salt to taste
150ml ( ¼ pint) plain, natural yoghurt or 30ml (2 tblsp) tomato puree
600ml (1 pint) water
For Garnish :
2 green chillies, chopped
Fresh coriander finely chopped
Cooking Instructions
Mix mince meat with ginger, garlic paste and egg. Add garam masala and chilli powder. Mix well and make 16-20 even-sized balls. Keep in a cool place.
Sauce:
1. Fry onion in ghee for 4 minutes until light golden brown. Add cardamom, cinnamon, cloves and bayleaf. Stir fry for one minute. Add garlic and ginger pastes and fry for another minute. Sprinkle with cumin, chilli, turmeric and coriander. Stir well and yoghurt or tomato puree. If yoghurt is used, fry the spices until yoghurt is dry and oil separates (5-7 minutes). Add water, cover and bring to boil. Add salt.
2. Slide mince balls one at a time into the saucepan. Shake the saucepan to settle the mince balls; do not stir or else the balls will break. Cover and gently simmer for 20 minutes.
3. Garnish with chopped chillies and coriander leaves. Serve with rice or chapatis.
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