Prep 20 mins
Cook 40 mins
From the book, "Curries Without Worries".
- 2 lbs lean ground beef
- 2 teaspoons ground cayenne pepper
- 5 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon ginger powder
- 2 teaspoons ground fennel
- 1 tablespoon fennel seed
- 1 teaspoon whole cumin seed
- 1 tablespoon cardamom seed
- 1 medium onion, chopped
- 4 cloves
- 1⁄2 cup yogurt
- 1 1⁄2 cups water
- ground cinnamon
- ground cardamom
- ground cumin
- Spread the ground meat on a large plate.
- Sprinkle 1 t of the cayenne pepper on the meat.
- Heat 2 T of the oil in a small, heavy saucepan until it starts to smoke a little.
- Pour over the meat.
- Add the sugar, 1/2 t of the ginger powder, 1 t ground fennel, whole fennel, whole cumin seeds, cardamom seeds and salt.
- Knead together for a couple of minutes until all the ingredients are well mixed.
- Shape the meatballs.
- Set aside.
- Heat the remaining oil in a heavy 6 quart saucepan on medium high heat.
- Add the chopped onion and immediately thereafter the cloves;.
- fry til golden brown.
- In the meanwhile, mix the remaining cyaenne pepper well with the yogurt.
- When the onions are a goldern brown, add the cayenne pepper-yogurt mixture.
- Stir fry briskly for a couple of seconds.
- Add the water, remaining ground fennel and ginger; stir briskly untkl the mixture boils.
- Add the meatballs, one at a time.
- Reduce heat to low, cover and cook for about a half hour or until meatballs become firm and are well cooked and the oil has risen to the top of the saucepan.
- Once placed in the saucepan, do not stir until [the meatballs] have become firm.
- Once meatballs are cooked and firm, stir gently.
- Sprinkle the ground cardamom, cumin and cinnamon on the meatballs.
- Stir a little to mix well with the gravy.
- Cover and cook on low heat for another 5 minutes.
- Serve hot.
- Reheat on low heat til it starts simmering.