Meatballs and kebabs
Indian meatballs flavored with cumin, ground coriander and garam masala are simmered in a yogurt and tomato sauce. Serve this hearty, spiced one-pot dish with rice or naan for dinner.
Knead the ground meat with the onion, cumin, ground coriander and salt, then shape into walnut-sized meatballs.
Lightly fry the meatballs in hot oil until browned on all sides, then set aside. They do not need to be cooked through; they will finish cooking in the sauce.
In the same pot, sauté the onion until lightly golden. Add the garlic and ginger, followed by the tomato and garam masala, and cook over low heat for 10 minutes.
Add the browned meatballs to the sauce and cook over low heat for another 10 minutes. Warm the yogurt with a spoonful of sauce before stirring it in, or it will split.
Lightly fry the meatballs before adding them to the sauce, or they may fall apart. Add the yogurt to the hot sauce over low heat, stirring constantly; it will split if it boils. Contains dairy from the yogurt.
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