*  Exported from  MasterCook II  *

                             Indian Meatballs

Recipe By     : Madhur Jaffrey, An Invitation to Indian Cooking
Serving Size  : 4    Preparation Time :2:00
Categories    : Ethnic - Indian                  Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      Grams         Ground Beef (1 pound) -- Meatballs
     3/8  Teaspoon      Salt -- "
     1/8  Teaspoon      Black Pepper,Ground -- "
     1/2  Teaspoon      Garam Masala -- "
     1/2  Teaspoon      Ground Coriander -- "
     1/4  Teaspoon      Ground Cumin -- "
   1                    Hot Green Chili,Chopped Fine -- Stuffing
   1      Clove         Garlic,Minced -- "
     1/2  Inch          Ginger,Fresh,Minced -- "
   1      Small         Onion,Minced -- "
   1 1/2  Tablespoons   Lemon Juice -- "
   1      Dash          Salt -- "
   1      Dash          Black Pepper,Ground -- "
   4      Tablespoons   Vegetable Oil -- For Frying Meatballs
   1                    Cinnamon Stick -- "       "       "
   1                    Dried Red Pepper -- "       "       "
   2                    Whole Cardamom Pods -- "       "       "
   3                    Whole Black Peppercorns -- "       "       "
   2                    Whole Cloves -- "       "       "
                        Vegetable Oil (to make 3 Tablespoons) -- For the Sauce
   2      Medium        Onions,Peeled and Coarsely Chopped -- "       "       "
   3      Cloves        Garlic,Peeled -- "       "       "
     1/2  Inch          Ginger,Peeled and Coarsely Chopped -- "       "       "
   1      Tablespoon    Ground Coriander -- "       "       "
   1      Teaspoon      Ground Cumin -- "       "       "
   1      Teaspoon      Ground Turmeric -- "       "       "
   1      Medium        Canned Tomato,Drained and Chopped -- "       "       "
     1/2  Tablespoon    Paprika -- "       "       "
     1/2  Tablespoon    Garam Masala -- "       "       "
     1/2  Teaspoon      Salt -- "       "       "

1)  Mix all the ingredients for the meatballs and keep covered in a bowl.

2)  Mix all the ingredients for the stuffing in another bowl.

3)  Place before you the bowls of ground meat and stuffing, a platter with a cover and a bowl of warm water.  Get comfortable.

4)  Divide the meat into 4 equal sections and make 6 balls from each section.

5)  Pick up enough meat for one kofta and form into a rough ball.  Depress the ball with your finger and place a generous pinch of stuffing in the center.  Cover the stuffing by bringing around the meat from the outer edges and making it into a ball again.  Smooth out the ball by moistening your palms and fingertips slightly and by working it in your hand.  As each ball is made, place it on the platter and cover.  Continue until all meat and stuffing are used.

6)  Heat the oil in a 10-12 inch skillet over medium heat and put in the cinnamon, red pepper, cardamom, peppercorns and cloves.  Stir once.  In 10 seconds or so, when the cloves begin to expand and the red pepper swells and turns dark, add the meatballs, just enough of them so they don't overcrowd the skillet.  Brown them on all sides (do not cook through!), remove with a slotted spoon and return to the platter.  When all are browned, cover the platter and set aside.

7)  Lift out the whole spices from the oil and place them with the koftas.  Pour the oil into a vary large and wide heavy-bottomed pan.  Add more oil, if needed, to make 3 Tablespoons.

8)  Place the chopped onions, garlic and ginger in a blender with 4 Tablespoons of water and blend at high speed until it becomes a smooth paste.

9)  Heat the oil, the pour in the paste from the blender.  Fry over medium heat for about 15 minutes or until all the liquid has evaporated, stirring frequently.  At the same time, brown fry a small onion, sliced into rings for the garnish.

10)  Add the coriander, cumin and turmeric and fry for another 5 minutes.  If the spices stick to the bottom of the pan, add 1 teaspoon of warm water at a time and keep stirring.

11)  Add the chopped tomato and fry 2 to 3 minutes.  Add 1 Tablespoon water, cover the pan and let the tomato simmer for 3 to 5 minutes, lifting the cover two or three times to make sure they are not burning.  Remove cover, stir again and fry 1 minute more.

12)  Now add 1 1/2 cups water, the koftas, the spices used in frying the meatballs, the paprika, the garam masala and the salt.  Mix gently and bring to a boil.  Cover, reduce heat and simmer slowly for half and hour.

GARNISH:   1 Tablespoon chopped fresh coriander, 1 small onion, peeled and fried in rings and 1/8 teaspoon freshly ground cardamom seeds.

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