Rogan Josh Meatballs Recipe
image by iChef.com
Courtesy of Cooking Club of America
Rogan Josh, the spicy rich lamb stew of Northern India, was the inspiration for these meatballs. The tomato-based sauce, scented with ginger, cinnamon and cardamom and spiked with cayenne, adds an exotic note to the meatballs
In large bowl, combine lamb, cilantro, 2 teaspoons of the ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until blended. Shape into 36 (about 1-inch) meatballs.
Heat oil in deep, large skillet or nonreactive Dutch oven over medium-high heat until hot. Cook meatballs in batches until browned. Place meatballs on plate.
Reduce heat to medium; in same skillet, combine remaining 2 teaspoons ginger and 2 garlic cloves, cardamom and ground red pepper. Cook, stirring constantly, 1 minute. Return meatballs to skillet; add tomatoes and water. Bring mixture to a boil. Reduce heat to low; simmer 20 to 30 minutes or until meatballs are no longer pink in center and sauce is thickened. Serve warm.
(Meatballs can be made up to 2 days ahead. Cover and refrigerate.)
PER MEATBALL: 30 calories, 2 g total fat (1 g saturated fat), 2 g protein, 1 g carbohydrate, 10 mg cholesterol, 55 mg sodium, 0 g fiber
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