Rishta

Fennel Meatballs
(From "Gourmet Indian in Minutes" by Monisha Bharadwaj)

Normally this blog is meat free but these looked so good. And I haven't found a meatball recipe until now that was free of my long list of allergies.

1 pound lean ground lamb
1/2 teaspoon ground ginger
1 teaspoon ground fennel
Salt, to taste
1 tablespoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder
3 tablespoons sunflower oil

Put lamb, giner, half the funnel, and salt in a blender and whiz around once to get a smooth mixture. Form into golf ball sized balls and set aside.

Mix the turmeric, garam masala, chili powder, and the remaining ground fennel with 1 and 1/4 cups water in a saucepan and bring to a boil. Pour in the oil and season with salt.

Gently place the meatballs in the sauce and cook until they are browned and cooked, adding more water as necessary. Baste them from time to time for flavor. The meatballs should be coated with the sauce, not floating in a gravy.

Serve with rice noodles.