Kashmiri Lamb Meatball Paprikash

Kashmiri Lamb Meatball Paprikash
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Recipe for Kashmiri Lamb Meatball Paprikash. This exotic traditional Indian dish is flavored with the spices of ginger, fennel, garam masala, cumin, cardamom, and paprika.

Ingredients

  • 2 pounds lean lamb, ground
  • 4 inch piece of ginger
  • 1 tablespoon ground fennel seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • salt to taste
  • 2 tablespoons vegetable oil
  • 1 inch cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 1 tablespoon paprika
  • 1 large tomato, diced
  • 1 cup sour cream
  • 1/2 cup water
  • 1 tablespoon cilantro, chopped

Directions

  1. In a food processor, add the lamb, ginger, fennel, garam masala, cumin, cardamom, and salt. Grind the mixture until smooth.
  2. Divide the lamb into two ounce portions. Refrigerate until ready to use.
  3. Heat the oil in a large saucepan over medium-high heat. Add the cinnamon, cumin seeds, and onion. Cook the onion until golden brown, about 10 minutes. Add the paprika and fry for 30 seconds. Stir in the tomatoes, remove from heat and slowly stir in the sour cream.
  4. Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat. Add 1/2 cup water as necessary.
  5. Cook until the meatballs are very tender and the sauce is thick. Serve garnish with cilantro.

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