Margarita's International Recipes

Dum Pukht


Lamb Meatballs with Tomato Curry

This is probably the first curry I've ever made that actually tastes like those they serve at restaurants. It wasn't my favorite curry ever - I prefer kormas - but it was quite good and I am pretty proud of myself. The only real problem is that my meatballs were too dry, probably overcooked. Make sure you keep a close eye on them.

I made a couple of substitutions, using regular cardamon for the green cardamon specified in the original recipe, and using peanut butter instead of cashew butter. I don't think it made a huge difference.

To make the ginger and garlic pastes, put the ginger or garlic in the blender with a bit of water and blend until smooth.



    For the meatballs

  • 2 lbs. ground lamb
  • 5 tsp. chopped ginger
  • 5 tsp. chopped garlic
  • 1/3 cup chopped onion
  • 1 3/4 tsp. pomegranate seed powder (Nirav Anardana)
  • 1 tsp. salt
  • 2 tsp. sunflower seeds
  • 2 Tbsp. raisins

    For the curry

  • 2/3 cup ghee
  • 5 cardamon pods
  • 5 cloves
  • 1 cinnamon stick
  • 4 tsp. ginger paste
  • 4 tsp. garlic paste
  • 1 Tbsp. peanut butter
  • 4 oz tomato paste
  • 1 tsp. ground coriander
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. salt
  • 1 2/3 cups water
  • 1/4 tsp. ground mace
  • 1/2 tsp. garam masala


Mix the ground lamb with the chopped ginger and garlic and pass through a grinder or process for a minute or so in a food processor. Mix in the chopped onion, pomegranate seed powder and salt.

Roll the meat mixture in your hands into a ball, approximate 1 1/2" in diameter. Flatten it against your palm and place on a working surface. Put a few raisins and sunflower seeds in the middle of the patty. Fold the sides to cover the center and roll into a ball again. Repeat with the rest of the meat. Refrigerate while you prepare the curry.

Preheat oven to 300F.

Heat ghee over medium heat in a handi or large saute pan. Add the cardamon pods, cloves and cinnamon and saute for 30 seconds. Add the onions and saute until light brown. Add the ginger and garlic pastes and saute until the onions are golden. Add the peanut butter and saute for one minute. Add the tomato paste and saute, stirring, for another minute or so. Stir in the coriander, chilli powder and salt. Add the water, mix well, and bring to a boil.

Add the meatballs to the curry and cook over medium heat until the meatballs are firm. Reduce the heat to low and cook until the meatballs are 3/4 done.

Transfer the meatballs and curry to an oven-proof handi or lidded casserole dish. Cover with the lid and then seal with aluminum foil. Bake for 8 minutes.

Serve the meatballs with rice and the curry.

Adapted from a recipe in J Inder Singh Kalra's Prashad: Cooking with Indian Masters

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