Indian Lamb Meatballs With Red Wine Recipes

Steps:

• Prepare the meatballs:.
• Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
• Handlng the meat as little as possible, form 1 ½" meatballs.
• Prepare the sauce:.
• Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown.
• Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
• Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
• When the meatballs are half cooked, add the ground coriander.
• When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
• Serve with basmati rice and mango chutney.
• NOTES:.
• A couple of optional ingredients to add at the end:.
• a little creme fraiche (not more than about 7 Tablespoons).
• halved hard-boiled eggs - tuck them into the bottom of the pot.

Steps:

• Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
• Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
• Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
• Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.