MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mutton Meatball Soup
Categories: Indian, Lamb, Soups
     Yield: 2 Servings

MMMMM-------------------------MEATBALLS------------------------------
     1 lb Minced mutton
     3    Thai green chiles;
          - adjust to tolerance
     4 cl Garlic; finely chopped
          Fresh ginger shoot (2");
          - finely chopped
     2 tb Cilantro; finely chopped
   1/2 ts Black pepper; freshly ground
   1/2 ts Salt
     1 ts Oil
     1 md Egg

MMMMM----------------------------SOUP---------------------------------
 1 1/2 tb Oil
   1/4 c  Onion paste *
     1 tb Ginger & garlic paste **
     1    Cinnamon stick (1")
     1 sm Tejpatta (Indian bay leaf)
     2    Cloves
   1/2 ts Black peppercorns
     1 ts Coriander seeds
   1/4 ts Cumin seeds
   3/4 ts Kashmiri mirch powder or
          - paprika;
          - adjust to tolerance
     2 md Roma tomatoes;
          - pureed in a blender
     3 tb Thick dahi (plain yogurt)
 3 1/2 c  Water; up to 4 c
          Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
          Fresh cilantro leaves
          Fresh lemon juice
          - (optional)

 * I add roughly chopped red onion to blender & make a smooth paste
 adding little or no water.

 * I use microplane to quickly mince 2 to 3 cl garlic & fresh, peeled
 shoots of ginger.

 In a bowl, place all the ingredients for the meatballs. Using your
 fingers, lightly combine everything. Spread some oil on your palms
 and pinch balls of the mixture and line them on a plate. Cover with a
 cling film and refrigerate until ready to use.

 Using a mortar & pestle or coffee grinder, coarsely grind black
 peppercorns, cloves, coriander seeds, and cumin seeds. Set aside. In a
 wide-mouthed, pot (pot should be large enough so that all the
 meatballs can be placed in a single layer), on medium, heat oil to
 smoking point. Temper the oil with cinnamon stick & tejpatta. Wait
 for 10 seconds. Add the onion, garlic-ginger paste next, reduce heat
 to low, fry until you see it getting thick and changing color until
 the raw smell is gone, about 5 to 7 minutes.

 Next, continuing on the low heat add the ground spices along with
 tomato puree, dahi, and salt. Mix everything and fry for another 8 to
 10 minutes or until you see oil separating on the sides of the pot.
 Add water next and on medium heat, check the seasoning and bring the
 broth to a boil.

 Once boiling, reduce heat to low again and add the refrigerated
 meatballs into the simmering broth one by one. Cover the pot and let
 cook for 10 to 12 minutes.

 Note:

 I like meatballs cooked through and hence the cooking time. You will
 need to adjust the time depending on how rare you like your meatballs
 or the type of mince meat used. To check whether the meatballs have
 cooked to your liking, after 5 to 7 minutes of simmering in the
 broth, using a fork take out one ball and cut into half. You will be
 able to decide on extra cooking time depending on how pink it is on
 the inside.

 Once done let sit covered for at least 1-1/2 to 2 hours, undisturbed.
 Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon
 stick, garnish with cilantro, squirt of fresh lemon juice, and serve.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 mutton-meatball-soup.txt>

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