| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Spice, The, Trail | 4 | Servings | |
INGREDIENTS
| 400 | g | Basmati rice |
| 450 | g | Lean minced lamb |
| 2 | T | Spring onions, finely |
| chopped | ||
| white part only | ||
| 2 | t | Minced or pureed fresh |
| ginger | ||
| 1 | t | Minced or pureed garlic |
| 2 | T | Coriander leaves, finely |
| 1 | T | Finely chopped fresh mint |
| leaves or | ||
| 1/2tsp dried mint | ||
| 2 | Green chillies, seeded and | |
| finely | ||
| 1 1/2 | t | Garam masala |
| 1 | T | Double cream |
| 175 | g | Whole milk natural yoghurt |
| 75 | g | Unsalted butter or ghee |
| 25 | g | Fresh white breadcrumbs |
| 2 1/2 | t | Salt or to taste |
| 12 | Green cardamom pods, bruised | |
| 8 | Cloves | |
| 2 | 2 inch piece cinnamon stick | |
| 1/2 | t | Chilli powder |
| 1 | Onion, halved then finely | |
| sliced | ||
| 1 | pn | Saffron strands, pounded and |
| infused | ||
| in 1tbsp hot milk | ||
| 1 | T | Rose water |
| 2 | Sheets varak, 2 to 3 | |
| Fresh rose petals |
INSTRUCTIONS
Wash the rice and soak in cold water for 30 minutes, then leave to drain in a colander. Put the minced lamb in a large mixing bowl and add the ingredients up to and including the cream. Mix thoroughly, then add 1tbsp each of the yoghurt and butter or ghee, reserving the rest for later. Now add the breadcrumbs and 1 teaspoon of salt. Knead the mixture well until smooth, then pinch off small pieces to make koftas (meatballs), about the size of a marble. Rotate each one quickly between your palms to make them smooth. Whisk the remaining yoghurt with 300ml water and set aside. In a non-stick saucepan, melt 11/2 tablespoons of the reserved butter and fry the meatballs in 2-3 batches, until they are browned. Shake the pan from side to side to encourage even browning. Remove them with a slotted spoon and set aside. Reduce the heat to low and in the same fat fry half the quantity of the whole spices (reserve the rest) for 1 minute, then add the diluted yoghurt, 1/2 teaspoon of the salt and the chilli powder. Return the meatballs to the pan, cover and simmer for 10 minutes. Remove the pan from the heat and transfer the meatballs with a slotted spoon and wrap them up in foil to keep hot. Strain the stick and add enough water to make it up to 850ml and reserve. In a heavy based saucepan, melt the remaining ghee or butter over a low heat. Add the reserved whole spices and fry gently for 1 minute. Add the onions and fry until they are lightly browned (7-8 minutes) then add the rice and the remaining 1 teaspoon of salt. Fry the rice for 2-3 minutes and add the stock. Bring it to the boil, reduce the heat to low and cover the pan tightly. Cook for 10 minutes then sprinkle the saffron and milk and the rose water over the top. Cover the pan again and let it stand for 10 minutes. Meanwhile, roll some of the meatballs (one at a time) in the silver paper. If using silver dust, simply remove half the meatballs to a plate and sprinkle enough silver dust to give the meatballs a good coating. Spread half the pilau rice in a serving dish and arrange the plain meatballs on top. Cover with the remaining pilau rice and arrange the silver coated meatballs on top. Garnish with the fresh rose petals and serve with a raita. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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