Method
of preparation
Peel & cut potatoes into quarters lengthwise. Fry lightly
and keep aside. Add 1 t. fennel powder, ¼ t. ginger powder,
½ t. cardamom powder, chili powder (optional), 1T. oil,
¾ tsp. salt to the ground lamb. Mix together and from
into meatballs (about 1 ½ “ diameter) Keep them
aside. In a pot heat 1 T. oil ( The pot should be big enough
so that all the meatballs can fit in a single layer at the bottom)
Add cloves. As soon as they sizzle add chopped onions. Stir-fry
the onions until golden-brown. Add Ginger & Garlic Paste
and stir-fry for 30 seconds, Add chopped tomato is cooked and
mashed. Add 1 t. fennel powder, ¼ t. ginger powder, ½
t. cardamom powder, turmeric, paprika, salt, chili powder to
this mixture. Stir well for about 1 minute. Add 4 cups water
and bring to a boil. Reduce the heat to medium and add meatballs.
Cover and cook on low for 20 minutes stirring 1-2 times in between.
Add the fried potatoes. If gravy is too thick, add some more
water. Cover and cook for 10 minutes or until potatoes are just
about tender and gravy is thick. If gravy is too thin, uncover
and cook on high gravy thickens. Garnish with chopped cilantro
and serve. |
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