1 lb minced lamb
1 onion, finely chopped
¾ inch of fresh root ginger
2 cloves garlic, crushed
1 fresh green chilli, finely chopped
2 tablespoons chopped coriander
1 egg, beaten
2 teaspoons ground coriander
½ oz butter
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground cinnamon
¾ pint milk
1 tablespoon tomato puree
2oz blanched almonds
5oz natural yoghurt
cooked rice to serve
Mix together meat, half the onion, ginger, garlic,
chilli, fresh coriander and egg.
Shape into 16 balls with dampened hands.
Fry meatballs in butter in batches until browned, lift out and drain.
Place in the remaining onion in the pan, add the spices and cook
for 1 minute stirring.
Add milk and tomato puree and bring to the boil, return the meat
balls and simmer for 30 minutes.
Add almonds and stir in yoghurt gradually, do not boil, serve with