Meat – Lamb Chili Meatballs (Nepali Food Recipe)

(Nepali Skewered Meatballs grilled and Curried in Spices)

INGREDIENTS

For lamb mixture:

• 2 lbs. minced lamb (pork can also be used)
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped green onions
• 2 tablespoons finely minced cilantro
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon grated nutmeg
• 1 tablespoon curry powder
• 1 cup paneer cheese, roughly grated (optional)
• 2 tablespoons cooking oil
• 1 egg, beaten
• 2 tablespoons flour
• Salt to taste
• Bamboo skewers (pre-soaked in cold water for 30 min.)
• Melted butter for basting

For chili sauce:

• 5 dry whole red chilies
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 fresh red chilies, julienned
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped
• 1 tablespoon curry powder
• 2 tablespoons brown sugar
• 2 tablespoon soy sauce
• Salt and Pepper
• 2 tablespoons cooking oil
• 2 tablespoons chopped cilantro for garnish

DIRECTIONS

• Combine lamb and all other ingredients in a large bowl.
• Mix well, cover, and refrigerate for an hour.
• This allows the ingredients to fully develop their delicate flavors.
• In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
• Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball.
• Repeat with the remaining lamb mixture.
• Insert a pre-soaked skewer through the meat balls.
• Repeat with the remaining lamb balls.
• Generously brush all lamb balls with melted butter.
• Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min.
• Reserve the grilled meatballs in a large bowl.
• In a blender, process chopped onions, tomatoes, garlic, ginger, fresh red chilies, curry powder, brown sugar, soy sauce, salt and pepper into a smooth paste.
• In a sauce pan, heat two tablespoons of cooking oil.
• Fry dry whole red chilies till dark.
• Add the spice mixture to oil and sauté until the oil starts to separate from the tomato mixture, about five minutes.
• Transfer grilled lamb meatballs to the sauce, stir well.
• Cook for another few minutes to evaporate excess liquid so that the meat pieces are coated with the sauce.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice or roti (flat bread).

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi