Ingredients:

For the meatballs:

Lamb – 1/2 kg (boneless shoulder –cubed) or 1/2 kg minced lamb

Ginger – 1 tablespoon (finely chopped)

Coriander leaves – 1 tablespoon

Black cardamom powder – 1 teaspoon

Green cardamom powder – 1 1/2 teaspoon

Clove powder – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

For the gravy:

Onions – 2 (pureed)

Tomato – 2 medium sized (pureed)

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilly paste – 1 tablespoon

Green cardamom – 4

Black cardamom – 2

Cinnamon – 2 inch sticks

Almonds – 1/4 cup (toasted and pureed)

Turmeric powder – 1/4 teaspoon

Red chilly powder – 1 teaspoon

Sugar – 1 tablespoon

Cream – 4 tablespoons (optional)

Coriander – 1 small bunch (chopped)

Ghee – 4 tablespoons

How to:

Mince the meat with all the ingredients for the meatballs. You can also buy minced lamb and add the powdered spices to it.

Shape the mixture into lime sized balls, place them in a plate, and let it set in the refrigerator for a while.(this will prevent it from breaking apart)

Heat the ghee in a pan, add the whole spices and let it splutter. Add the pureed onions and fry till golden brown. Next add the pureed tomatoes, turmeric powder, chilly powder, ginger, garlic and green chilly paste, and some salt and cook stirring for about 15 minutes, until the oil separates.

Add 2 cups water, the almond paste and sugar and let it simmer for about 20 minutes.

Take the meat balls from the refrigerator, and put it into the sauce. Cover and cook over low heat for about 20 minutes.

Drizzle over cream and chopped coriander. Remove from flame and serve.