1. Prepare the meatballs: 2. Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well. 3. Handlng the meat as little as possible, form 1 ½” meatballs. 4. Prepare the sauce: 5. Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden – do not let it brown. 6. Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,. 7. Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. 8. When the meatballs are half cooked, add the ground coriander. 9. When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while. 10. Serve with basmati rice and mango chutney. 11. NOTES: 12. A couple of optional ingredients to add at the end: 13. a little creme fraiche (not more than about 7 Tablespoons). 14. halved hard-boiled eggs - tuck them into the bottom of the pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
