Ingredients
For the meatballs:
1 pound ground lamb (or beef)
1/2 medium onion, finely chopped
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 tablespoon ground coriander
1 1/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspon salt
3 tablespoons chopped fresh cilantro
1 egg, lightly beaten
For the sauce:
2-inch peice fresh ginger, peeeled and chopped
4 cloves garlic, chopped
2 gresh hot green chilies
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 cup olive oil
6 green cardamom pods, 4 whole, 2 crushed
1 teaspoon cumin seeds
4 cloves, whole
2-inch stick cinnamon
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
1/2 teaspoon cayenne pepper
4 tablespoons plain yogurt
3/4 teaspoon salt
Preparation
Combine all meatball ingredients, then with your damp hands, form mixture into 24 balls. Refrigerate for 4 to 6 hours.
Make sauce: Mix ginger, garlic, chilies, coriander and ground cumin, along with 3 tablespoons water, in a blender until a smooth paste forms. Heat oil over medium heat in a large saute pan. when hot (but not smoking), add cardamom, cumin seeds, cloves and cinnamon. Stir once, add onions and fry, stirring, for about 8 minutes, until onions are brown. Add ginger paste, lower heat and stir for 2 minutes. Add tomatoes and cayenne and cook over medium-high heat until tomatoes are reduced to a thick, dark paste. Lower heat to medium; stir in yogurt, a tablespoon at a time. When all yogurt has been blended in, mix in 2 cups water and salt.
Add meatballs in a single layer, and bring to a simmer. Cover and simmer for 50 to 60 minutes, shaking pan occasionally. Do Not Stir With a Spoon.
Serve with rice or bread.
