- 1 lb minced lamb
- 3 cloves garlic, crushed
- 1tsp cumin
- ½tsp coriander
- Salt
- 3tbsp Oil
- 4 cloves
- 8 black peppercorns
- 3 inch cinnamon stick
- 2 bay leaves
- 1 Black cardamom pod (Crushed)
- 1 medium onion, finely chopped
- 2 fresh tomatoes, quatered
- 2 tablespoon plain yogurt, whisked
- ½ tsp chili powder
- 300ml water
- ½tsp garam masala
- 1tbsp chopped green coriander
Method:
- Add ½ tsp of Salt, cumin, coriander, salt and garlic to the minced lamb and mix well.
- Divide the mixture into 12 portions and roll each one into a ball.
- Heat the ghee in a deep saucepan or Wok over a medium heat.
- Stir in the cloves, Peppercorns, cinnamon, bay leaves & cardamom pod, stir once or twice and then add the onion, fry the onion until it is slightly golden.
- Throw in the tomatoes, yogurt and chili powder.
- Stir a few times and then add the water and any additional salt if required and bring to a boil.
- Drop the mince balls into the saucepan& part cover the pan, bring to another boil and then let it simmer for 20 minutes.
Serve, topped with garam masala and fresh coriander with your favourite rice & naan bread. Enjoy!
Serves 4
