Things You'll Need:
- 1 tablespoon ground ginger
- 1 tablespoon ground fennel seeds
- 1 teaspoon ground black cardamon seeds
- 1 teaspoon salt, or to taste
- 1 tablespoon ground ginger
- 1 tablespoon ground fennel seeds
- 1 teaspoon ground black cardamon seeds
- 1 1/2 pounds extra lean ground lamb or beef
- 4 cups water
- 3 tablespoons ghee or vegetable oil
- 1 small onion, cut in half lengthwise and thinly sliced
- 2 cups nonfat plain yogurt, whisked until smooth
- 2 tablespoons finely chopped fresh mint leaves
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Step 1
In a small bowl, mix together the ground ginger, fennel, cardamom seeds, and salt.
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Step 2
In a food processor, process together the lamb and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 8 to 10 portions and shape each portion into a round ball, about 2 inches in diameter. Refrigerate until ready to use, at least 30 minutes.
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Step 3
Place the meat balls in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, turning the meat balls a few times, until firm, about 20 minutes.
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Step 4
Heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 7 minutes
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Step 5
Transfer the onion to a blender, add the yogurt and the remaining spice mixture, and blend until smooth. Rerum the yogurt mixtures to, the wok and bring to a boil over high heat, stirring constantly to prevent curdling. Reduce the heat to medium-low and cook, stirring, until the sauce browns, about 10 minutes.
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Step 6
Add the meat balls and any broth from the pan and cook, turning occasionally, until the meat balls have absorbed the sauce and are very soft, and the sauce is thick, about 15 minutes.
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Step 7
Transfer to a serving dish and lightly mix in the mint, with parts of it visible as a garnish. Serve hot.
