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Meat RecipesLamb Recipes pg 2 >  Kashmiri Lamb Meatballs



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Serves 4


• 2 pounds lean lamb, ground
• 1 (4-inch) peeled fresh ginger
• 1 tablespoon ground fennel seeds
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• Salt to taste
• 2 tablespoons vegetable oil
• 1 (1-inch) cinnamon stick
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon paprika
• 1 large tomato, diced
• 1 cup sour cream
• 1/2 cup water
• 1 tablespoon cilantro, chopped


In a food processor, add the lamb, ginger, fennel, garam masala, cumin, cardamom and salt.
Grind the spice mixture until smooth.

Divide and shape the lamb into two ounce portions.
Refrigerate until ready to use.

Heat the oil in a large saucepan over medium-high heat. Add the cinnamon, cumin seeds and onion. Cook the onion until golden brown, about 10 minutes. Add the paprika and fry for 30 seconds. Stir in the tomatoes, remove from heat and slowly stir in the sour cream.

Carefully add the chilled meatballs and bring to a boil. Simmer uncovered, for 30 to 40 minutes, over very low heat. Add 1/2 cup of water as necessary.

Cook until the meatballs are very tender and the sauce is thick. Serve garnished with cilantro.

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