- 1lb lamb or beef that is minced
- 1 medium onion, minced
- 1 tbsp of finely chopped garlic
- 1 egg (whole)
- 3 tsp ground cilantro seeds
- 1 tbsp (to taste) of chicken flavor bouillon powder in place of salt
- 1/2 tsp ground black pepper
- 1 handful fresh cilantro finely
- Enough oil to fill the bottom surface of the pan
- 2 medium onions finely chopped
- 1 tbsp tomato paste
- 1 tbsp of chicken flavor bouillon powder in place of salt
- 2 tsp paprika
- 3 tsp cumin powder
- 3 tsp coriander powder
In a glass bowl, combine all of the ingredients and mix them together very
well. It is important to mix everything together well so that the meatballs
will be very soft. Form the balls about 2 inches thick and make them as
round as possible. Next, set the meat aside while you make the Korma sauce.
For the Korma sauce heat the oil in a large pan (the meatballs should not
touch each other in the pan if possible). Fry the onions until they turn reddish
brown, but DO NOT BURN THEM. In a separate bowl add 2 cups of water and add the
spices and tomato paste to the bowl and mix until the tomato paste dissolves.
Add this mix to the frying onions, stir until the frying stops. Add the
meatballs, making sure they do not touch, and then add water until the meatballs
are 2/3rds covered.
Place the pan on medium high heat and cover the pan
with a lid and let cook for 20 minutes. Remove the lid and carefully turn over
each meatball, make sure the bottom is not burning. Stir gently and replace the
lid leaving it ajar so the steam can escape for 25 more minutes. Stir
occasionally. Remove the lid and dimmer until the sauce thickens.
Total cooking time is between 45min to 1hr, you will know when the korma is
thick; do not forget to rotate the meatballs several times to prevent burning.
Serve with white rice (challow).
by Christi Qazi / June 05, 2007