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Recipes Appetizers Starters Meat
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| Servings: | 4 |
| Author Notes: | When we first saw the cover of this slick, well produced, full color, hard cover book with its foreword by legendary chef Daniel Boulud, we thought for sure it would be an haute cuisine cookbook. You know, the kind that’s fun to look at and dream about cooking the dishes, but you never actually do get around to doing it (Thomas Keller’s French Laundry Cookbook and Michael Mina’s book Michael Mina come immediately to mind). But the old proverb about not judging a book by its cover proved true. The recipes in Modern Indian Cooking are all relatively simple and quick to prepare. Even more surprising is that they’re made – for the most part – from ingredients easily found in any American supermarket. |
| Ingredients: |
2 pounds lean lamb, ground
4 inch piece of ginger 1 tablespoon ground fennel seeds 1 teaspoon garam masala 1 teaspoon ground cumin 1/2 teaspoon ground cardamom salt to taste 2 tablespoons vegetable oil 1 inch cinnamon stick 1 teaspoon cumin seeds 1 large onion, chopped 1 tablespoon paprika 1 large tomato, diced 1 cup sour cream 1/2 cup water 1 tablespoon cilantro, chopped |
| Instructions: |
In a food processor, add the lamb, ginger, fennel, garam masala, cumin, cardamom, and salt. Grind the mixture until smooth. Divide the lamb into two ounce portions. Refrigerate until ready to use. Heat the oil in a large saucepan over medium-high heat. Add the cinnamon, cumin seeds, and onion. Cook the onion until golden brown, about 10 minutes. Add the paprika and fry for 30 seconds. Stir in the tomatoes, remove from heat and slowly stir in the sour cream. Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat. Add 1/2 cup water as necessary. Cook until the meatballs are very tender and the sauce is thick. Serve garnish with cilantro. |
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