400 g finely minced lamb
2 large slices of bread, crumbed
1 egg, whisked
Salt and freshly ground black pepper
1 1/2 tsps garam masala
2 tsps ground cumin
2 Tbsps vegetable oil
4 shallots, peeled and grated
15 g fresh ginger, peeled and finely grated
7 large cloves of garlic, peeled and finely grated
2 – 6 thin green chillies, finely chopped
350 ml coconut milk, made from coconut milk powder
1 1/2 tsps ground coriander
40 g fresh coriander leaves and stalks, chopped
Thick tamarind paste made from a nugget of tamarind (from a block of tamarind)
Extra fresh coriander leaves for decoration.
1) Mix minced lamb with the breadcrumbs, egg, 1/2 tsp salt, freshly ground black pepper, 1/2 tsp garam masala, 1 tsp ground cumin and 1 tsp of oil.
2) Shape the meatballs and place them on a large plate.
3) Heat oil in large non-stick pan or wok. Add the grated onions, ginger, garlic and chopped chillies. Stir. Add the coconut milk powder and a 100 ml of boiled water. Stir. The sauce should look thickish. Add the remaining spices and salt to taste. Stir.
4) Cook sauce over a moderate heat for about 10 minutes. Stir and watch that the sauce does not get dry. Taste.
5) Add the chopped fresh coriander with about 400 ml of boiled water. Stir. Bring to the boil, and cook for about 10 minutes. Check the seasoning. Add the tamarind oaste/liquid. Stir. Add the meatballs with care bring to the boil, then reduce heat to low and leave to cook for about 10 minutes. Turn the meatballs and cook for another 10 minutes. The sauce will be a thickish sauce.
6) The aroma will perfume the house beautifully. Sprinkle some fresh coriander leaves over the finished dish. Do not stir.
7) Serve with plain Basmati rice, an Indian mixed vegetables dish and spiced mango chutney.
Submitted by: Sylvia