MEAT AND CAULIFLOWER
1 Egg, beaten
450 g Lean mince (lamb)
15 g Fresh ginger, grated
2 Cloves garlic, chopped
1/2 tsp Garam masala
1/2 tsp Cumin
Leaves from 1 sprig of
Coriander
Salt
1 small Cauliflower, cut into
Florets, tough stalks
Discarded
SAUCE
75 g Ghee
1 small Onion, finely chopped
Cardamom seeds from 2 pods
Crushed
2 Cloves
2 1/2 Cm cinnamon stick
15 g Fresh ginger, grated
2 Cloves garlic, crushed
1/2 tsp Turmeric
1 tsp Chilli powder
1/2 tsp Ground cumin
1/2 tsp Ground coriander
225 g Tomatoes, peeled and chopped
150 ml Yoghurt
Salt
Leaves from 1 sprig of
Coriander
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1. Mix the egg with the mince meat.
2. Grind, pound or blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
3. Mix the spice paste with the meat, form into small balls (approx. 3cm dia.) and set aside.
4. To make the sauce, heat the ghee in a pan, add the onion and fry until golden.
5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
6. Add the tomato and cook, stirring, until the fat runs clear of the spices.
7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring gently to the boil.
8. Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls.
9. Sprinkle on the coriander leaves and add salt to taste.
TNT'd by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@onthenet.com.au> on Apr 22, 1997
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