Lamb Dumplings Recipes

Ingredients :

Dumplings

1kg lamb, minced

50g butter

4g coriander powder

150g dried apricots, diced

4g fennel (saunf) powder

25g garlic paste

25g ginger paste

2 green chilies, chopped

10g green coriander, chopped

120g onions, grated

salt for seasoning

4g white pepper powder

Curry

80ml oil

2 bay leaves (tej patta)

10 cloves (laung)

10 green cardamoms (choti elaichi)

3 cinnamon (daalchini) sticks

160g onion paste

50g ginger paste

50g garlic paste

10g red chili powder

350g tomatoes, blanched, deseeded and chopped

15g green coriander, chopped

salt for seasoning

10g garam masala

10 ml cream

a pinch saffron (kesar) strands, dissolved in 15ml of milk

4g mace (javitri) powder

3 drops vetivier (kewda) essence

1. Mix all the ingredients for the dumplings (except apricots) until the mixture sticks to the spoon.
2. Season to taste with salt.
3. Divide this mixture into 25 balls.
4. Stuff each meat ball with a diced apricot.
5. Heat oil in a pan, add bay leaves, cloves, cardamoms and cinnamon sticks, sauté over medium heat for 30 seconds.
6. Stir in onion paste, ginger garlic pastes, sauté for 30 seconds.
7. Add red chili powder, stir and cook for 3-4 minutes.
8. Mix in tomatoes, stir and cook.
9. Add salt and chopped coriander and simmer over medium heat until the oil separates from the tomato curry.
10. Slip the dumplings into the curry along with hot water (1.5 cups).
11. Sprinkle garam masala, cover the pan and simmer for 10 minutes.
12. Add cream, the saffron mixture, mace powder and vetivier and remove from heat.
13. Serve hot.

Serves 4 - 6

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