Rogan Josh Meatballs
Source of Recipe
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Recipe Introduction
Rogan Josh, the spicy rich lamb stew of northern India, was the
inspiration for these meatballs. The tomato-based sauce, scented with ginger,
cinnamon and cardamom and spiked with cayenne, adds an exotic note to
the meatballs.
List of Ingredients
1 lb. ground lamb
2 tablespoons chopped fresh cilantro
4 teaspoons minced fresh ginger
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
5 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 (14.5-oz.) can crushed tomatoes
1/2 cup water
Recipe
1. In large bowl, combine lamb, cilantro, 2 teaspoons of the ginger,
cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until
blended. Shape into 36 (about 1-inch) meatballs.
2. Heat oil in deep, large skillet or nonreactive Dutch oven over
medium-high heat until hot. Cook meatballs in batches until browned. Place
meatballs on plate.
3. Reduce heat to medium; in same skillet, combine remaining 2
teaspoons ginger and 2 garlic cloves, cardamom and ground red pepper. Cook,
stirring constantly, 1 minute. Return meatballs to skillet; add tomatoes
and water. Bring mixture to a boil. Reduce heat to low; simmer 20 to 30
minutes or until meatballs are no longer pink in center and sauce is
thickened. Serve warm. (Meatballs can be made up to 2 days ahead. Cover
and refrigerate.)
36 meatballs
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