Tuesday, November 16, 2010

Lamb Meatballs and Balti Potatoes

I decided that all this week I am going to cook Indian food. My first attempt last night making the lamb meatballs and what is called balti potatoes was very successful :) It was really really good. I was pretty impressed and so was my picky eater who ate it all! The meatballs were a bit spicy from the green chilies and the sauce was creamy and perfect for dipping the Naan bread in. The potatoes were wonderful. I love cilantro in almost anything now.  I will definitely make this meal again.  Anyone want to come over?
For the meatballs:
1 lb ground lamb
3 tsp ginger (I use ginger paste)
3 green chilies, finely chopped
3 garlic cloves, minced
2 tbsp cilantro, finely chopped
1 1/2 tsp paprika
1 tsp salt
1/2 tsp chili powder
1/2 tsp oregano

For the sauce:
3 tbsp olive oil for frying
1/2 onion, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp Garam Masala
1 1/2 tsp tomato paste
1-2 tbsp heavy cream
a handful of sliced almonds (I toasted them first)

Put the lamb in a large bowl and use your hands to mix together the ginger, chili, garlic, cilantro, paprika, salt, chili powder, and oregano. Form into 12 large balls.

Heat the olive oil in a large skillet and fry the meatballs until browned on both sides. Fry for about 6-7 minutes on each side. Remove and set aside.

In the same skillet, add the onions and fry until they are golden brown. (While the onions are frying, bring 2 cups of water to a boil in a small saucepan.)  To the onions, add the cumin, coriander, turmeric, chili powder, and garam masala. Cook for 1 minute stirring frequently. Add in the tomato paste. Add the boiling water and return the meatballs back this skillet. Reduce the heat to medium low and let cook covered for another 10-20 minutes until the meatballs are cooked through.

Swirl in the heavy cream and sprinkle with almonds. Serve hot with Naan bread and potatoes.

Balti Potatoes

3 medium red potatoes, peeled and cut into large cubes
1-2 tbsp olive oil for frying
1/3 cup onions, finely chopped
1 bunch cilantro
a few mint leaves ( I only had dry so I used a tbsp)
2 tsp ginger (I use ginger paste)
2 garlic cloves
2 green chilies
1 tbsp olive oil for the paste
1/2 tsp salt
1/4 tsp turmeric

In a boiling pot of water, cook the potatoes for about 10 minutes or until they are tender. Drain and set aside.

Heat the oil in a skillet and fry the onions until golden brown. Stir the salt and turmeric into the onions and cook for 1  minute. Turn off heat.

Put the cilantro, chili, garlic, ginger, 1 tbsp oil, and mint in a blender and blend until the mixture forms a coarse paste. Set aside.

Bring 1 cup water to a boil.

Add the cilantro paste to the skillet that has the fried onions and cook for 3-4 minutes. Add the boiling water and the potatoes. Bring to a boil then reduce the heat to low and simmer for 10 more minutes. Season with salt as desired.

Source: adapted from Easy Indian Cookbook
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