meat ball curry sauce with rice?

Question

Hi
I want to know the receip of meat ball curry sauce with rice.
It's a pakistan receip.
Thank you foe your help

Answer 1

* For the meatballs...
* 2 Tablespoon Curry powder
* 1 Teaspoon garam massala
* 1 Teaspoon Cumin powder
* 1 Teaspoon chilli powder
* Juice 1 lemon
* 8 cloves garlic - crushed
* 1 inch grated ginger
* 2Lbs Lamb Mince
* 1 Lemon
* Vegetable Oil

* For the sauce...
* 1 Cup thick yogurt
* Half an onion finely chopped
* 2 cloves garlic
* 1 tablespoon Garam Massalla
* 2 teaspoons tamarind
* 1 small green chilli finely chopped
* 1 teaspoon turmeric




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Method

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the Mince. Mould into meatball shapes and fry with a little vegetable oil to seal on all sides. Meanwhile fry the onion in oil gently until golden, add ginger, sliced garlic, garam massalla, tamarindm, turmeric and a little water, stir fry until the water evaporates and add the meat balls and stir fry until cooked through, pour over the yogurt give a half hearted stir and serve with a wedge of lemon.

Answer 2

Ingredients :

750 g

1 teaspoon

2

1 teaspoon

1/2 teaspoon

2 teaspoons

2 teaspoons

1/2 cup

3 tablespoons

1 tablespoon

1 teaspoon

1/2 teaspoon

1/4 teaspoon
Lean minced lamb

Finely grated fresh ginger

Fresh chilies, finely chopped

Ground coriander

Chili powder

Garam masala

Salt

Yoghurt

Ghee

Dried milk or khoa

Sugar

Ground black pepper

Ground cardamom

Method :
Put the lamb into a bowl with ginger, chilies, coriander, chili powder and 1 teaspoon each of the garam masala and salt, adding 1 tablespoon of the yoghurt to moisten the spices and help distribute them evenly.

A teaspoon or so of the ghee can also be added if the lamb is very lean.

Mix well and form into small oval shapes.

Heat ghee in a heavy saucepan, add the dried milk, sugar, remaining yoghurt, garam masala and salt.

Fry in the ghee, then add half cup hot water.

Bring to the boil and add the koftas.

Simmer, covered until no liquid remains.

Turn koftas over, add half cup more hot water and the pepper, cover and simmer until liquid is absorbed once more.

Sprinkle the dish with cardamom and serve with Indian breads or rice.

Cover after adding cardamom so its fragrance will not dissipate.

Answer 3

Hello Daniels Mum, I know what you mean, I get tired of the same old things too! I recently made a new recipe, and it went over very well at my house. Put 2 cups cooked cut up chicken in a casserole dish, add one package frozen mixed veggies, 1 can cream of chicken soup, 1 can cream of celery soup, 2 cans milk, 2 cups minute rice. mix very well, bake at 350 for 30 mintues, then put 2 containers refridgerator biscuts or cresent rolls on top and back in oven for about 12 minutes. I made it this way last week and it was really good! I mixed the soups and milk in a container and then added them, it works a little easier this way. you could add less rice if you like, it made a LOT!!

Answer 4

INGREDIENTS:
1 kg beef mince
5 onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
2 tbsps garam masala
3 tbsps tomato ketchup
1/2 cup coriander leaves chopped fine
Salt to taste
4 large tomatoes cubed
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 bsp gaam masala
1 tsp chilli powder
3 tbsps vegetable/canola/sunflower cooking oil
2 tbsps garlic paste
1 tbsp ginger paste

PREPARATION:

Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.

Form the mixture into equal sized balls and keep on a plate.
Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
Stir gently so as not to break the meatballs.
Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
Serve with jeera rice and kachumbar salad.

Jeera Rice (cumin rice)

INGREDIENTS:
1 cup Basmati rice (a long grain Indian rice)
3 cups water
Salt to taste
2 tbsps vegtable, sunflower or canola oil/ghee
1 large onion chopped fine
2 tsps cumin seeds
1/2 cup water
Coriander leaves to garnish

PREPARATION:

Wash the Basmati rice well in running water.
Add the 3 cups of water and salt to taste to the rice and set it up to boil.
Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander.


In another pan, heat the oil/ghee till hot and add onions.
Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
Now add the rice and stir well.
Add 1/2 a cup of water to the rice and cover.
Simmer till all the water dries up.
Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

Answer 5

I really like both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 6

cut the meat in the shape of a ball then fry and eat.

Answer 7

no its kashmeri dish go to edm food court vajvan restaurant or delhi haat near aiims

Answer 8

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