Monday, April 18, 2011

Kashmiri Meatballs

Kashmiri Meatballs Mix:
1 lb. ground lamb
1 T. (or more) grated ginger root
1 1/2 t. each cumin and coriander
1/2 t. salt
1/8 t. each ground cinnamon, cloves, nutmeg, black pepper and cayenne
1 small egg, beaten
2 T. yogurt
1/4 c. bread crumbs

Form 1 1/2 T. sized meatballs and chill one hour or longer. Heat large skillet. Add 2-3 T. ghee or oil, add meatballs and brown. Mix 2 T. yogurt and 1/3-1/2 c. water. Add/Pour over meatballs and cover and cook, turning occasionally, until moisture is absorbed (2o minutes or so).

While the meatballs were cooking, I made a pot of plain white basmati rice and the following red lentils -which turn yellow when cooked with the turmeric.

Red Lentils In pressure cooker, bring to high pressure over medium high heat:

1 c. red lentils
4 c. water
4 slices fresh ginger root
1-2 T. ghee
1/2 t. each salt, turmeric, cumin and coriander

Lower heat and cook 5 minutes. Shut off heat and allow pressure to drop naturally. Add 2 T. minced cilantro before serving.

Carrot and Onion Salad

Peel and grate 3 carrots. Halve a half of onion, and cut into thin lengthwise slices.

Mix together with:
1 t. grated ginger root
1/2 t. salt
1/4 t. black pepper
1/8 t. cayenne
4 t. lemon juice

Serve immediately or can be made several hours ahead. I made this salad before I started cooking anything else for this meal. In all honesty, I was a bit dubious about this recipe, but it is really quite good and we polished off every last bit. Do give it a try!

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