This is usually a main course, but you could serve it as appetizers -- just put it in a chaffing dish and set out some toothpicks. Add the yogurt just before serving.
Madhur Jaffrey’s Meatball Curry
For the meatballs:
1 pound ground lamb (or beef)
½ medium onion, finely chopped
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 tablespoon ground coriander
1¼ teaspoons ground cumin
½ teaspoon cayenne pepper
¾ teaspoon salt
3 tablespoons chopped fresh cilantro
1 egg, lightly beaten
For the sauce:
2-inch piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
2 fresh hot green chilies
1 tablespoon ground coriander
1 teaspoon ground cumin
3 tablespoons water
¼ cup olive oil
6 green cardamom pods, 4 whole, 2 crushed
1 teaspoon cumin seeds
4 cloves, whole
2-inch stick cinnamon
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
½ teaspoon cayenne pepper
4 tablespoons plain yogurt
2 cups water
¾ teaspoon salt
Combine all meatball ingredients, then, with your damp hands, form mixture into 24 balls. Refrigerate for 4 to 6 hours, or freeze for 45 minutes.
Mix ginger, garlic, chilies, coriander, and ground cumin, along with 3 tablespoons water, in a blender until a smooth paste forms. Set aside.
Heat oil over medium heat in a large sauté pan. When hot (but not smoking), add cardamom, cumin seeds, cloves, and cinnamon. Stir once.
Add onions, and fry, stirring, for about 8 minutes, until onions are brown.
Add ginger paste, lower heat, and stir for 2 minutes.
Add tomatoes and cayenne, and cook over medium-high heat until tomatoes are reduced to a thick, dark paste.
Lower heat to medium; stir in yogurt, a tablespoon at a time. When all yogurt has been blended in, mix in water and salt.
Add meatballs in a single layer, and bring to a simmer.
Cover and simmer for 50 to 60 minutes, shaking pan occasionally. (Don’t stir with a spoon.)
Serve with rice or bread.
