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Ingredients:
  • 1 egg, beaten
  • 450 gm (1 lb) lean minced lamb
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 leaves from 1 sprig of coriander
  • salt
  • 1 small cauliflower, cut into florets
Sauce: 
  • 75 gm ( 2 1/2 oz) ghee
  • 1 small onion, finely chopped
  • cardamom seeds from 2 pods
  • crushed 2 cloves
  • 2.5 cm (1 in) cinnamon stick
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander powder
  • 225 gm tomatoes, peeled and chopped
  • 150 ml yoghurt
  • 1 salt
  • 1 leaves from 1 sprig of coriander/cilantro

Method:

  1. Mix the egg with the mince meat.
  2. Grind, pound or blend  the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
  3. Mix the spice paste with the meat, form into small balls (approx. 2.5 cm (1 in) diameter) and set aside.
  4. To make the sauce, heat the ghee in a pan, add the onion and fry until golden.
  5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander/cilantro and fry for 3 or 4 minutes, stirring.
  6. Add the tomato and cook, stirring, until the fat runs clear of the spices.
  7. Stir in the yoghurt with a pinch of salt and 1-2 Tbsp water and bring gently to the boil.
  8. Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls.
  9. Garnish with coriander leaves and add salt to taste.