Kashmiri Meatballs

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Kashmiri meatballs

Paprikash is a traditional Hungarian food that is very rich on the palette – a comfort dish to many. Authentic preparations feature onions sautéd in lard. I have used some aromatic spices to give it an Indian twist, including paprika, which is easily available at the grocery store. I use sour cream instead of the heavy cream to cut down on the richness of the dish. You could use meatballs that are available in the frozen aisle at your grocer’s or, if you have the time, you can make the meatballs from scratch as described here. Serve this with Indian breads like the FreshBaked Rosemary Naan.

Ingredients

        2 tablespoons oil; 1-in (2.5-cm) cinnamon stick.

        1 teaspoon cumin seeds; 1 large onion, chopped.

        1 tablespoon paprika; ½ teaspoon salt.

        1 large tomato, diced; 1 cup (230 g) sour cream.

        ½ cup (125 ml) water, as needed; 1 tablespoon chopped fresh coriander leaves (cilantro).

Spiced Meatballs

        2 lbs (1 kg) lean ground lamb; 4-in (10-cm) piece peeled and

        chopped fresh ginger.

        1 tablespoon ground fennel seeds; 1 teaspoon garam masala.

        1 teaspoon ground cumin; ½ teaspoon ground cardamom;  1 tablespoon salt.

Instructions

Step 1:

To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom and salt in a food processor. Grind the mixture until smooth.

Step 2:

Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.

Step 3:

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

Step 4:

Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency.

Step 5:

Serve garnished with the fresh coriander.

Food: Kashmiri Meatballs

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