What you need: Makes 12-14 meatballs, serves 4-6

For the meatballs:

2 lb Minced/ground lamb/chicken/pork meat

1 hot green chili, finely chopped

1/2 tsp Cumin seeds

Salt to taste

For the masala:

2 whole hot green chilies, lesser if you prefer it mild

1/2 tsp garam masala powder

2 Tbsp oil

1 cup finely chopped onion

1/2 tsp ginger garlic paste

1 Tbsp tomato puree

2 Cloves

1 Green cardamom

1 fresh or dry bay leaf

1/4 inch cinnamon

1 cup yogurt

Salt to taste

Some green onions/scallions to garnish

Wash the meat and drain. In a bowl,combine all the meatball ingredients together. Make little balls the size of table tennis balls. Place them on a plate. Wrap them in a plastic wrap and refrigerate for 20 minutes.

In the meantime prep the onions, and get the gravy cooking.

In a blender, grind all the masala ingredients to a fine paste. Set aside.

In a deep saucepan, heat oil on medium. When it begins to shimmer, add the dry spices. In about a minute, they will release a sweet aroma, toss in the onions, and ginger-garlic paste. Saute till onions turns golden brown. Add tomato puree, and wait until it bubbles.

Pour in the ground masala. Cover the saucepan and let the gravy cook until oil separates into the sides of the saucepan. Now add in the raw koftas/meatballs. Allow it a a good 6-8 minutes until it comes to a boil.

Add in the yogurt, give it a stir to combine all of it. Cover and let it simmer on low for the next 10 minutes.

You may thin the gravy with a cup of water if you like. I personally like the gravy thick, with its smooth and creamy texture.

To test if the meatballs are cooked through, take out one, and open it up. If it has an even brown color from the outside to the core, we are ready to serve. Garnish it with green onions, and compliment the curry with brown rice, even pasta or flat breads/tortillas. Enjoy!

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