Ingredients:

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

For chili sauce:
  • 5 dry whole red chilies
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 fresh red chilies, julienned
  • 1 cup onion, finely chopped
  • 1 cup tomatoes, chopped
  • 1 tablespoon curry powder
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • Salt and Pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons chopped cilantro for garnish

Method:

  1. Combine lamb and all other ingredients in a large bowl.
  2. Mix well, cover, and refrigerate for an hour.
  3. This allows the ingredients to fully develop their delicate flavors.
  4. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
  5. Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball.
  6. Repeat with the remaining lamb mixture.
  7. Insert a pre-soaked skewer through the meat balls.
  8. Repeat with the remaining lamb balls.
  9. Generously brush all lamb balls with melted butter.
  10. Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min.
  11. Reserve the grilled meatballs in a large bowl.
  12. In a blender, process chopped onions, tomatoes, garlic, ginger, fresh red chilies, curry powder, brown sugar, soy sauce, salt and pepper into a smooth paste.
  13. In a sauce pan, heat two tablespoons of cooking oil.
  14. Fry dry whole red chilies till dark.
  15. Add the spice mixture to oil and sauté until the oil starts to separate from the tomato mixture, about five minutes.
  16. Transfer grilled lamb meatballs to the sauce, stir well.
  17. Cook for another few minutes to evaporate excess liquid so that the meat pieces are coated with the sauce.
  18. Adjust seasoning with salt and pepper.
  19. Garnish with chopped cilantro.
  20. Serve with rice or roti (flat bread).