MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mutton Meatball Soup
Categories: Indian, Lamb, Soups
Yield: 2 Servings

MMMMM-------------------------MEATBALLS------------------------------
1 lb Minced mutton
3 Thai green chiles;
- adjust to tolerance
4 cl Garlic; finely chopped
Fresh ginger shoot (2");
- finely chopped
2 tb Cilantro; finely chopped
1/2 ts Black pepper; freshly ground
1/2 ts Salt
1 ts Oil
1 md Egg

MMMMM----------------------------SOUP---------------------------------
1 1/2 tb Oil
1/4 c Onion paste *
1 tb Ginger & garlic paste **
1 Cinnamon stick (1")
1 sm Tejpatta (Indian bay leaf)
2 Cloves
1/2 ts Black peppercorns
1 ts Coriander seeds
1/4 ts Cumin seeds
3/4 ts Kashmiri mirch powder or
- paprika;
- adjust to tolerance
2 md Roma tomatoes;
- pureed in a blender
3 tb Thick dahi (plain yogurt)
3 1/2 c Water; up to 4 c
Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
Fresh cilantro leaves
Fresh lemon juice
- (optional)

* I add roughly chopped red onion to blender & make a smooth paste
adding little or no water.

* I use microplane to quickly mince 2 to 3 cl garlic & fresh, peeled
shoots of ginger.

In a bowl, place all the ingredients for the meatballs. Using your
fingers, lightly combine everything. Spread some oil on your palms
and pinch balls of the mixture and line them on a plate. Cover with a
cling film and refrigerate until ready to use.

Using a mortar & pestle or coffee grinder, coarsely grind black
peppercorns, cloves, coriander seeds, and cumin seeds. Set aside. In a
wide-mouthed, pot (pot should be large enough so that all the
meatballs can be placed in a single layer), on medium, heat oil to
smoking point. Temper the oil with cinnamon stick & tejpatta. Wait
for 10 seconds. Add the onion, garlic-ginger paste next, reduce heat
to low, fry until you see it getting thick and changing color until
the raw smell is gone, about 5 to 7 minutes.

Next, continuing on the low heat add the ground spices along with
tomato puree, dahi, and salt. Mix everything and fry for another 8 to
10 minutes or until you see oil separating on the sides of the pot.
Add water next and on medium heat, check the seasoning and bring the
broth to a boil.

Once boiling, reduce heat to low again and add the refrigerated
meatballs into the simmering broth one by one. Cover the pot and let
cook for 10 to 12 minutes.

Note:

I like meatballs cooked through and hence the cooking time. You will
need to adjust the time depending on how rare you like your meatballs
or the tupe of mince meat used. To check whether the meatballs have
cooked to your liking, after 5 to 7 minutes of simmering in the
broth, using a fork take out one ball and cut into half. You will be
able to decide on extra cooking time depending on how pink it is on
the inside.

Once done let sit covered for at least 1-1/2 to 2 hours, undisturbed.
Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon
stick, garnish with cilantro, squirt of fresh lemon juice, and serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
mutton-meatball-soup.txt>

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