|
LAMB
MEAT BALLS
| Ground
Lamb |
2
pound |
| Eggs
beaten |
2 |
| Onions |
2 |
| Ginger |
1
Inch |
| Minced
Garlic |
2
tsp |
| Chopped
Cilantro |
1/4
cup |
| Breadcrumbs |
1
cup |
| Cumin
powder |
1/2
Table |
| Nutmeg |
1/2
tsp |
| Cinnamon
powder |
1/2
tsp |
| Black
Pepper powder |
1/2
tsp |
| Green
chili |
3 |
| Garam
masala |
1
tbsp (curry powder) |
| Oil |
|
| Salt |
|
- Take
a bowl and add beaten egg, chopped ginger, garlic, cilantro, bread
crumbs, cumin powder, cinnamon powder, black pepper powder, finely
chopped green chili, garam masala, salt and add some oil. Mix
it well, until all ingredients are blended.
- Using
tablespoon as a scoop, place 2 scoops of meat mixture in palm of
hand, rolling to form meatball.
(Rinse hands in cold water/oil in between.)
- At the same time heat water (simmering) in a saucepan until
you see vapor coming out but not boiling.
- Drop
a couple of meatballs and see if the shape is being maintained,
otherwise add some more bread crumbs to the mixture. Heat
the balls until it cooked.
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