Kashmiri Meat Balls In Red Paprika Sauce Recipes

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

KASHMIRI MEAT BALLS IN RED PAPRIKA SAUCE

Steps:

• 1. In a small bowl, mix together the ground ginger, fennel seeds, 1 teaspoon garam masala, cumin, cayenne pepper, cardamom seeds, and salt.2. In a food processor, process together the lamb, fresh ginger, and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide and shape the meat mixture into 16 balls, each about 1 1/4 inches in diameter. Refrigerate until ready to use, at least 30 minutes.3. In a large wok or a saucepan, bring the water, cinnamon, cloves, and green and black cardamom pods to a boil over high heat. Reduce the heat to medium, add the meat balls, and simmer until firm, about 10 minutes. Remove the meat balls to a bowl and reserve the broth with the whole spices.4. Heat the oil in another large nonstick wok or saucepan over medium-high heat and cook the onion until well-browned, about 10 minutes. Remove to a small food processor and process with about 1/4 cup of the broth to make a smooth paste.5. To the wok, add the asafoetida and paprika, then mix in the meat balls and the remaining spice mixture and cook, stirring, until the meat balls are lightly browned, about 10 minutes.6. Mix in the onion paste and all the remaining broth (plus the whole spices) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer. until the meat balls are very tender and the sauce is thick, about 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.