The name itself tempts one to attempt this dish.This Afghan delicacy is as royal as its name. The meatballs are mildly spicy, and when soaked in the tomato-onion gravy, they absorb the delicate flavour making it a delicious dish. And, the yoghurt topping balances the spicy taste.
Also, the preparation time will indeed surprise you. Less effort is needed but an exotic dish is ready. You surely would not want to give it a miss.
Serves 4
For the meatballs:
1 egg
1 medium onion
25g coriander
2 large garlic cloves
450g minced lamb
2tsp ground coriander
1/2tsp ground cinnamon
1/2tsp ground cumin
1/2tsp ground black pepper
1/4tsp ground cloves or 4 cloves
For the gravy:
2 medium onions
2tbsp vegetable oil
1tbsp tomato puree
250ml water
250ml yoghurt
METHOD
Briefly whisk the egg in a mixing bowl. Peel and grate the onion. Finely chop the coriander leaves. Peel, chop and crush the garlic to a paste with 1/2 tsp salt.
Add the onion, garlic and meat to the mixing bowl and add the ground coriander, cinnamon, cumin and black pepper. Add the ground cloves or, if using whole cloves, crush the ball directly into the bowl and discard the rest. Use your hands to pummel and mix, continuing until smooth and sticky, allowing several minutes for this. Rinse your hands and with wet fingers form into walnut-size balls, rolling between your palms. Make around 35 such balls.
Cover with clingfilm and chill while you make the sauce (or for up to 24 hours).
Chop the onions. Heat 2 tbsp vegetable oil in a frying pan that can hold the meatballs in a single layer and over a medium-high heat and stir-fry the onions, adjusting the heat so that they soften and colour without burning. Allow 10-15 minutes.
Stir in the tomato puree until the onions turn terracotta, then add 250ml water. Bring to the boil, then drop the meatballs into the sauce, one at a time, in a single layer. Cover, but leave a small gap, turn the heat very low and cook for 15 minutes. Shake the pan so that the balls are totally immersed and cook for a further 10 minutes.
Serve with a dollop of yoghurt.
