Hi, Ray here again.
It has been ages since I’ve had meatballs, which I love. I found a recipe for a Kashmir Meatball Curry amongst the great Curry Focus recipes and decided that I’d give the recipe a try.
The cooking method for the curry seemed a bit long but a lot of it is explaining a good way of dividing up the lamb mixture into equal portions. All that’s involved is getting the mixture into an even shape and then dividing it into two. And then repeat the process with the two portions and dividing them into two so you have four portions. Then you just repeat the process all over again and you end up with sixteen portions. It’s all very obvious when it’s explained to you.
Making the curry was pretty straightforward except that you have to do the initial cooking of the meatballs in batches. Fortunately, I’ve got a huge frying pan so only needed to split the cooking into two batches but you may have to do the cooking in more batches if you pan is smaller. It doesn’t really matter how many batches you need to do – the meatballs do shrink a fair amount when they’re cooking.
Splitting the cooking of the meatballs into batches didn’t take too long and didn’t delay the serving of the meal at all (serving times are approximations anyway).
There seemed to be some kind of separation of the juices while the curry was cooking which, presumably, was the yoghurt and water separating but I just kept stirring it and all turned out well.
The Kashmir Meatball Curry was served on a bed of basmati rice to the expectant diners.
And the Kashmir Meatball Curry was just great. The meatballs were well cooked and you could clearly taste the cloves – delicious. The meatballs were pretty spicy and received a heat rating of medium to hot. As I said, the curry was yummy and scored 8.5 out of 10 for taste.
This is a delicious curry that is easy to make so why not try it out yourself?