MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Delhi-Style Lamb Meatball Curry
Categories: Lamb/mutton, Herbs, Curry, Chilies, Vegetables
Yield: 4 servings

1/4 c Ghee
3 md Yellow onions; fine chopped
1 tb Fine chopped fresh ginger;
- plus more, thin sliced,
- garnish
1 ts Black mustard seeds
1 ts Ground turmeric
4 cl Garlic; finely chopped
1 tb Ground coriander seeds
1 1/2 ts Aniseed; lightly crushed
1 1/2 ts Cumin seeds; lightly
- crushed
1 1/2 ts Ground Kashmiri chile
+=OR=+
1/2 ts Cayenne pepper
1 1/2 ts Nigella seeds
1 1/2 lb Ground lamb
1 c Fine chopped cilantro
- leaves; divided, more for
- garnish
1 lg Egg
+=PLUS=+
1 Egg yolk
1 tb + 1 ts Kosher salt; divided
14 1/2 oz Can crushed tomatoes
1 1/2 c Chicken stock
1 tb Sugar
3/4 c Full-fat plain yogurt
1/2 c Unsweetened shredded
- coconut; lightly toasted
1 1/2 ts Garam masala
Lime wedges & toasted shaved
- coconut; garnish
Cooked basmati rice, chapati
- or paratha, to serve

To a large pot set over medium heat, add ¼ cup of the
ghee and onions and cook, stirring occasionally, until
very soft and beginning to brown, about 20 minutes. Stir
in the ginger, mustard seeds, turmeric, and garlic and
cook until fragrant, about 1 minute. Add the coriander,
aniseed, cumin seeds, Kashmiri chile, and nigella seeds
and cook for 1 minute more. Remove from the heat.

Transfer 1/2 cup of the onion mixture to a large bowl
(leave the rest in the pot), then add the lamb, half of
the cilantro, the egg and yolk, and half of the salt.
Using your hands, mix very well, then shape into
approximately twenty-four 2-inch meatballs and transfer
to a plate. Refrigerate to firm slightly, at least 20
minutes.

Meanwhile, to the pot, add the tomatoes, stock, sugar,
and remaining salt and bring to a boil. Cover, turn the
heat to medium-low, and cook until thickened slightly,
about 12 minutes.

Add the meatballs and gently stir to combine. Bring to a
boil, then turn the heat to medium-low and cover. Cook
until the meatballs are cooked through, about 13
minutes. Stir in the yogurt, coconut, garam masala, and
the remaining cilantro and cook for 2 minutes more.

To serve, ladle the meatball curry into bowls, then
garnish with the thinly sliced ginger, the cilantro, and
lime wedges. Serve with rice if desired.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

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