Meat Balls Curry Recipe - Kashmiri Recipe

Ingredients

Boneless Lamb Meat       1 Kilogram
Mustard Oil                     1 Cup
Milk                                2 Cup
Fat of Meat                     1 Cup
Water                             6 Cup
Curd                               1 cup
Bay Leaves                      2 Nos.
Cardamom Black             3 Nos.
Fennel Powder                3 Tea Spoon
Mint Dry                          2 Tea Spoon
Coriander                        for garnish
Green Cardamom            5 Nos.
Ginger Powder                1 Tea Spoon
Asafoetida                      1 Tea Spoon
Salt                                 as desired
Cloves                             2 Nos.
Cinnamon                        1 Piece Large Size

How to Prepare

1- First, beat the boneless meat on a flat stone with a wood mallet, then add fats of meat and beat well.

2- Now add brown ginger powder, cardamom powder and salt and continue to beat until you get smooth pulp.

3- Prepare ball in circle approximately 2 to 3 inches (diameter) and save them separately.

4- Add oil in in the large container and heat it well, then some little salt along with asafetida.

5- Shake the curd in a pot, add it in the oil, and continue stirring until it's really mixed.

6- Combine the water, rest of the whole and the powdered spices plus milk and boil the gravy.

7- Add the meat balls sequentially in the boiling gravy.

8- Cook on medium heat for an hour and simmer for 15 minutes.

9- Sprinkle with coriander and mint.  Ready to serve with boiled rice.