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Meat Balls - Kashmiri Recipe

Ok I must admit, this is not an easy recipe to make, so if you are in an adventurous mood, then try it!

Aunty Sara is a pro at all Kashmiri dishes, I think it comes naturally to her, without any effort, she could invite a party of 40 and have no problem doing it solo!

So ofcourse, the meatballs is a piece of cake for her. But she said, if you followed her instructions, you should not have a problem.

Here is her recipe.

Ingredients:

For meatballs:

2 lb ground meat (beef, lamb, maybe chicken will work too)
1 medium size onion, blend it to make a paste
1 tsp ginger paste,
2 tsp garlic paste,
2 tbsp yoghurt,
1 tbsp salt, (heaped)
1 tbsp garam masala
bread crumbs (for people like me, who are not confident in the kitchen)
For the sauce/gravy:

1 large onion, sliced
Spices: 2 tsp red chilli powder (mirchi), 1 tsp turmeric (haldi), 1/2 tsp corriander (dhania) powder, 1/2 tsp cumin (zeera) powder, 1 tsp garam masala
8 oz sour cream,
1 can tomato sauce,
salt, oil for cooking

Method:

Use fresh meat if possible; if using frozen, thaw the meat, then press in between paper towels to absorb the excess water. Mix all the ingredients for making meat balls, using your hand. Then in between your palm of your hands, roll out the meat balls, the size of a plum. Arrange on a tray. Keep aside.

For making the sauce/ gravy; start by frying the onion till golden brown. On low heat, add the spices. Then add the sour cream and mix fast on high heat, otherwise it will break up in little pieces. Get it to a boil, and add the tomato sauce to this. Mix and add the meatballs slowly to this. Use a shallow frying pan for cooking meatballs. Cover and cook on medium low. After about 15 minutes, turn the heat to low. The complete cook time is about 1 - 1 1/2 hour.

When done, you should see oil floating and the meatballs ready.

May 11th, 2007