Rishta Palak - Kashmiri Lamb Meatballs in Spinach Curry
Lamb Meatballs in Spinach Curry from the North Indian state of Kashmir
Servings: 6 people
Calories: 393kcal
Ingredients
Meatball Ingredients
- 4 tablespoons mustard oil
- 1 thinly sliced onion
- 1 lb. ground lamb
- 1 " piece of ginger
- 7 green chiles
- 3 cloves garlic
- 1/2 teaspoon ground cumin
- 1 pinch freshly grated nutmeg
- salt to taste
- 1/2 teaspoon turmeric
Curry Ingredients
- 2 tablespoons ghee
- 4 cloves
- 10 peppercorns
- 1 bunch spinach pureed
- 1 teaspoon Kashmiri red chile powder
- 2 cloves garlic finely chopped
- 1" piece ginger finely chopped
- 2 tablespoons tomato paste
- salt to taste
- 2 tablespoons sliced almonds optional garnish
- cilantro leaves optional garnish
Instructions
- Heat mustard oil in a skillet. Add onions and cook on low heat until they are golden brown, approximately 10 minutes.
- In a food processor, combine ginger, chiles, garlic and cumin. Grind well. Transfer to a bowl and combine with the nutmeg, salt, lamb and caramelized onions.
- Form into 16 2" meatballs. Refrigerate for 30 minutes.
- Dissolve turmeric in 1 1/2 cups water. Bring to a boil.
- Add meatballs. Reduce heat to a simmer and cook for 10 minutes. Drain, but reserve the poaching liquid.
- In a deep skillet, heat ghee. Add cloves and peppercorns. Cook for 2 minutes, until they become fragrant.
- Add spinach and saute for 5 minutes, stirring frequently. Add chile powder, garlic, ginger. Simmer until oil separates, about 5 minutes.
- Add reserved cooking liquid, tomato paste and salt. Simmer for 10 minutes, until thickened.
- To serve, garnish with sliced almonds and cilantro leaves.
Meatball Ingredients
Nutrition
Calories: 393kcal | Carbohydrates: 9g | Protein: 14g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 264mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg
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