Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients for Lamb Dumplings:
For the dumplings:
For the curry:
- 1 kg lamb, minced
- 3 1/3 tbsp butter
- ¾ tsp coriander powder
- ¾ cup dried apricots, diced
- ¾ cup fennel powder
- 5 tsp garlic paste
- 5 tsp ginger paste
- 2 green chillies, finely chopped
- 2 tsp green coriander, finely chopped
- 2/3 cup onions, grated
- Salt for seasoning
- ¾ tsp white pepper powder
- 1/3 cup oil
- 2 bay leaves
- 10 cloves
- 10 green cardamoms
- 3 cinnamon
- ¾ onion paste
- 3 1/3 tbsp ginger paste
- 3 1/3 tbsp garlic paste
- 2 tsp red chilli powder
- 1 ¾ tomatoes, blanched, deseeded and chopped
- 1 tbsp green coriander, chopped
- 2 tsp garam masala
- 2 tsp cream
- A pinch of saffron strands, dissolved in 15 ml of milk
- ¾ tsp mace powder
- 3 drops vetivier essence
Directions for making Lamb Dumplings:
Mix all the ingredients for the dumplings (except apricots) until the mixture sticks to the spoon. Season to taste with salt. Divide this mixture into 25 balls.
Stuff each meat ball with a diced apricot.
Heat oil in a pan, add bay leaves, cloves, cardamoms and cinnamon sticks, sauté over medium heat for 30 seconds.
Stir in onion paste, ginger-garlic paste, sauté for 30 seconds. Add red chilli powder, stir and cook for 3-4 minutes. Mix in tomatoes, stir and cook.
Add salt and chopped coriander and simmer over medium heat until the oil separates from the tomato curry.
Slip the dumplings into the curry along with hot water (1 ½ cup). Sprinkle garam masala, cover the pan and simmer for 10 minutes.
Add cream, the saffron mixture, mace powder and vetivier and remove from heat.
Serve hot, accompanied by Naan.
- Enjoy your Lamb Dumplings. Hope you love this Indian recipe.
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