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Ingredients :
1 kg lamb mince
1 onion, chopped finely
3 green chilies, chopped finely
3 teaspoons fresh ginger, grated
4 cloves garlic, crushed
1 teaspoon ground cardamom
1 egg
1/3 cup fresh breadcrumbs
2 tablespoons ghee
Sauce
1 tablespoon ghee
1 medium onion, sliced
1 green chili, chopped finely
3 teaspoons fresh ginger, grated
3 cloves garlic, crushed
1 teaspoon ground turmeric
3 teaspoons ground coriander
2 teaspoons ground cumin
1.5 teaspoon chili powder
2 tablespoons white vinegar
1 1/3 cups water
3/4 cup plain yogurt
1 1/4 cups coconut milk
Method :
Place the lamb mince in a large mixing
bowl and add the onion, ginger, garlic, chili, cardamom, egg and
breadcrumbs. Season well with salt and pepper. Mix until well combined.
Line an oven tray with baking paper. Roll a level tablespoon of the
mixture into balls and lay them on the prepared tray. Heat a wok with
ghee. Add the meatballs in 2 batches and cook over moderate heat until
browned all over. Transfer the meatballs to
a large bowl. To make the sauce, heat
the ghee in a pan, add the onion, chili, ginger, garlic and
turmeric. Cook and stir over low
heat until the onion is soft. Add the coriander, cumin,
chili powder, vinegar, meatballs and water and stir gently. Cover and simmer for 30
minutes. Stir in the combined
yoghurt and coconut milk and simmer for another 10 minutes with
the pan partially covered. Serve with steamed white
rice.
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