There are no standardised recipes at Punjab'n de Rasoi. The women who cook there prepare food according to their personal preferences. Jagdish Kaur is one of the stalwarts at this unique eatery and this is her recipe.

Serves
6

Preparation

30min

Cooking

1hr
20min

Skill level

Easy
By
Average: 3.4 (42 votes)
Yum

You may use low-fat minced lamb if you prefer. Serve this on rice, or eat with chapatis. A simple salad may be served on the side. For a fuller Indian meal, a dal and a vegetable dish may be added as well.

Ingredients

Meatballs

  • 1 kg (2 lb 4 oz) minced lamb
  • 1 tsp chilli flakes
  • 4 hot green chillies, finely chopped
  • 1 tbsp peeled, finely grated root ginger
  • 2 medium onions, finely chopped
  • 1½ tsp garam masala
  • 1 tsp salt
  • 4 tbsp chopped coriander leaves

Sauce

  • 5 tbsp olive or sunflower oil
  • 1 tsp cumin seeds
  • 2 medium onions, finely chopped
  • 6 garlic cloves, finely grated or crushed
  • 1 tbsp peeled, finely grated root ginger
  • 1¼ tsp turmeric
  • 2 medium tomatoes, finely chopped
  • 4 hot green chillies, finely sliced
  • ½ tsp salt
  • 2 tsp garam masala
  • 3 cloves
  • 5 cm (2 inch) cassia bark or cinnamon stick
  • 2 cassia leaves or bay leaves

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Put all the ingredients for the meatballs into a large bowl. Mix well and, with wetted hands, form golf ball-sized meatballs about 4 cm in diameter. Set aside.

To make the sauce, pour the oil into a large pan 25 cm in diameter and set it over a medium heat. When it’s hot, add the cumin seeds. Let them sizzle for 10 seconds, tip in the onions and stir for 8 minutes, or until they brown lightly. Stir in the garlic and ginger, loosening with a splash of boiling water if they stick. Add the turmeric and stir for 1 minute. Add the tomatoes and stir for 2 minutes, then add the chillies and salt. Stir and cook for 5 minutes, again adding a splash of boiling water if they stick. Add the garam masala, cloves, cassia bark and leaves and stir for 2 minutes.

When the oil separates, place the meatballs in the pan. Cover and cook over a low heat for 5 minutes. Shake the pan to loosen the meatballs. Leave for a further 5 minutes and shake again. The meatballs will now be firm enough to be moved. Gently rearrange them so they all have a chance to sit covered in the bubbling sauce. Pour in 250 ml of water, again shimmying the pan to work the liquid into the sauce. Continue cooking, covered, for 30–40 minutes over a low heat, shaking now and then, and serve.