by Christi Qazi / June 05, 2007
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 45 minutes to 1 hour, 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).