There is a whole class of Kashmiri, Pakistani, and northern Indian meatballs that have the reputation of being extremely difficult to make, because the meat must be minced and pounded repeatedly until very, very smooth. But guess what? The food processor is so efficient at this that the meatballs are now practically fast food. Typically quite large, meaning one or two per person is plenty. Serve with any rice dish, or Paratha (page 559). Haaq (page 487) is another typical dish from Kashmir that would go well here.
Recipe information
Yield
makes 4 servings, more as part of a larger meal
Ingredients
Preparation
Step 1
Combine the lamb, salt, pepper (about 1/2 teaspoon), ginger, cardamom, fennel, and cayenne in a food processor. Process, stopping the machine and scraping down the sides if necessary, until the meat is very smooth. Add about 1/4 cup of the yogurt and process until even smoother. Bring a large pot of water to a boil and add salt.
Step 2
Shape the meat into large balls, 1 1/2 inches or so in diameter, and add to the boiling water; adjust the heat so the mixture simmers and cook until the meatballs swell, about 15 minutes.
Step 3
Put the butter in a large skillet or flameproof casserole with a lid over medium heat. A minute later, add the curry powder and stir for 30 seconds. Add the milk and remaining 1 1/4 cups yogurt, stir until smooth, and bring to a gentle simmer. Add the meatballs, then cover and adjust the heat so the mixture simmers steadily. Cook for another 15 minutes, then serve, garnished with the mint.
