KASHMIRI MEATBALLS IN A GRINDLESS GRAVY!
Kashmiri Meatballs in Gravy
Ingredients:
Meatballs
Lamb mince – 500 gms
Paprika (degi mirch) – 1 tbsp / heaped
Fennel (saunf) powder – 1 1/2 tbsp /heaped
Dry ginger powder (sonth) – 1 tsp
Garlic – 2 cloves / grated
Cloves – 2 / grated in a nutmeg grater
Black cardamon – 2 /seeds crushed
Garam masala – 1 tsp
Mustard oil – 4 tbsp ( couldn’t bring myself to use 5)
Salt to taste
Gravy:
Cloves – 2
Black Cardamom – 2 / seeds crushed in pestle & mortar
Bay leaves – 2-3
Mustard oil – 1 tbsp
Paprika (degi mirch) – 1 tbsp
Coriander powder (dhania) – 1 tbsp / heaped
Fennel seeds (saunf) – 2 tsps / heaped
Dry ginger powder (sonth) – 1 tsp / heaped
Salt to taste
Garam Masala Powder – 1 tsp
Method:
- Put the mince in a deep bowl.
- Add all the dry spices + garlic + mustard oil. Mix well.
- Gently shape into small sausage type shapes (will try round balls like koftas/meatballs the next time).
- Place them on a platter/thali & leave to rest for about 30 minutes. (I made about 22 meatballs).
- Now take a large flat non-stick pan. Heat 1 tbsp oil to smoking point.
- Add the cloves + bay leaf + coriander powder + fennel + dry ginger powder.
- Reduce heat, add the paprika, stir the spices, roast them for a minute, then quickly add a cup of water.Take care that the red chillies don’t burn.
- Add the crushed cardamom seeds, increase the heat to medium, & gently lower the meatballs into the pan. Shake the pan gently to immerse them into the gravy & move them around.
- Cover & simmer for about 45 minutes, by which time the gravy will be reduced & the meatballs cooked.
- Sprinkle garam masala & serve hot with rotis/parathas/naan/rice.
Enjoy the taste of a ‘Grindless Gravy’!!
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
5 Comments
meeso
Oh my goodness, every time I see a recipe for lamb I want it at that very moment…no matter the time of day, or if I’m hungry or full. You are very good at describing the dishes and making them sound irresistible!
Ben
How would they taste with beef? I wanna make meatballs tonight but I don’t have any lamb 🙁
Anita
Ah, so you concur on the taste and the premium on the last two pieces! Even mustard oil! 😀 These are looking every bit authentic!
PASSIONATE BAKER....and beyond.
Hey Meeso,I’ve got another really nice & easy & grindless lamb recipe. Its on the bone.Made it last night, & it was polished clean!!
Guess they should be OK Ben. Tell me if you get there. :0)
Without doubt Anita. Thanks for posting the recipe on your blog!
sra
Hi, thanks for the entry. One of the few non-veg ones I’ve got. I’m quite amazed at the gravy “happening”, considering it’s just a few masala powders. I have a microplane zester too, don’t use it so much but now that you’ve mentioned the garlic, think I’ll use it for that!