1. In a blender put the minced lamb with the poppy seeds, onion, ginger pulp, garlic pulp, salt, chili powder, ground coriander, and half of the fresh coriander. Blend for two minutes. 2. Add the egg to the mixture, stir well and set aside for 1 hour to allow the flavour to ameliorate. 3. In the meantime make the sauce. 4. Whisk together the yogurt, tomato puree, chili powder, salt, ginger pulp, garlic pulp and the garam masala. 5. Heat the oil in a wok and add the cinnamon, fry for 1 minute Add the sauce, reduce the heat and cook 2 minutes, turn off the heat. 6. Using your hands form the meat into small meatballs. 7. Return the wok to the heat and add the water stir well and bring to a simmer. 8. Add the meatballs to the wok, put the remaining fresh coriander on top of the meatballs, stir, cover with a lid and cook for 10 minutes stirring to cover each meatball with the sauce. 9. Serve hot with plain boiled rice for a supper dish or as part of a great curry. ---------------------------------------------------------------------------
Nutrition
Ingredients
