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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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indian meatballs. I make them in my tagine. If i want to stick to indian i serve them with basmati rice and a naan bread but if you feel for morroco, serve them with couscous and fresh salad :-) Ingredients:
600 grames lamb, grounded |
1 onion, chopped |
4 garlic cloves, chopped |
4 teaspoons flour |
2 teaspoons coriander |
1 teaspoon garam masala |
1/2 teaspoon cumin |
1 teaspoon pepper |
1 teaspoon paprika |
1 teaspoon salt |
1 (8 ounce) can chopped tomatoes |
1 teaspoon cumin |
3 leaves , bay |
1 teaspoon cinnamon |
1 teaspoon curry powder |
1 teaspoon chili |
1 teaspoon salt |
1 dl yogurt |
1 dl milk |
Directions:
1. For the meatballs:.
2. Stir fry the onion and garlic, take from heat and add all spices, blend with meat, make 16 to 20 balls and fry on pan.
3. For the sauce:.
4. Cook on a pan, preferably wok for 5 minutes, add yogurt and milk and let settle.
5. If your use a tangine, soak in water for 1 hour, add sauce, put in meatballs and cook in oven on 350°F for 1 hour or more.
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