Category
Currys
amount
Serves 4
Time
1 hour, 30 minutes
Grind paste A into a fine paste.
Mix the spices B in a bowl.
Mix the spices C in another bowl.
Blend the minced lamb with salt and pepper in a mixer to make the meat finer.
Make 12-16 even sized meatballs.
Keep them in a cool place.
Heat the oil in a pan.
Add spices A and fry for a few seconds until the flavours are released.
Add the chopped onions and fry until slightly golden.
Add paste and fry 3 minutes.
Add the spices and fry for one minute.
Add approximately 190 ml boiling water and salt to taste. Let this cook for 5 minutes. Reduce the heat.
Gently place meatballs, one at a time, into the pan. Do not stir or balls will break.
Cover and simmer gently for 20-25 minutes.
Garnish with chopped coriander leaves.
This dish is best made in a Kadhai or in a Wok
