Tuesday, December 4, 2007

Meat balls in red gravy

* 1 kg: Boneless mutton from the leg of lamb
* 1 cup: Meat fat
* 1 cup: Moval extract (cockscomb)
* or 1tsp: Saffron soaked in a cup of water
* 1 tsp: Red chili powder
* 1 tsp: Ginger powder
* 4 pieces: Cardamom (brown)
* 3 tsp: Fennel powder
* 2 no: Bay leaves
* 3 no: Cloves
* 2 pieces: Cinnamon stick
* 1 tsp: Asafoetida liquid
* 1 cup: Mustard oil /refined oil
* Salt to taste

Note: Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.

Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.Serve with boiled rice.