Firdaus-e-Barein
Ingredients
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
Instructions
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.
