Sikkimese-style Askordoulakous with Local Flavors

Ingredients

In this Sikkimese adaptation of Askordoulakous, we replace the traditional Greek spices with Sikkimese spices like cardamom, turmeric, and Sikkim pepper. Additionally, we incorporate local herbs and fragrant Sikkimese rice to enhance the flavors and create a unique fusion dish that celebrates the culinary traditions of both Greece and Sikkim. We alse have the original recipe for Askordoulakous, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon Sikkim pepper 1 teaspoon Sikkim pepper
• 1 cup (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 2 eggs 2 eggs
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 2 cups (400g) cooked Sikkimese rice 2 cups (400g) cooked Sikkimese rice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, ground cardamom, ground turmeric, Sikkim pepper, breadcrumbs, eggs, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the tomato puree and vegetable broth. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
7. 7.
   Stir in the chopped cilantro and mint.
8. 8.
   Serve the Sikkimese-style Askordoulakous over a bed of cooked Sikkimese rice.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and lean for the best flavor and texture.
• Sikkim pepper — If Sikkim pepper is not available, you can substitute it with black pepper for a similar flavor profile.
• Sikkimese rice — Cook the Sikkimese rice according to the package instructions for the best results.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Sikkim pepper to the meatball mixture.
• Serve the Sikkimese-style Askordoulakous with a side of Sikkimese pickles for a tangy contrast.
• If you prefer a spicier dish, add a chopped green chili to the tomato gravy.
• Garnish the dish with a sprinkle of freshly chopped cilantro and mint for a burst of freshness.
• This dish pairs well with a side of Sikkimese-style stir-fried vegetables.

Serving advice

Serve the Sikkimese-style Askordoulakous hot, garnished with fresh cilantro and mint. Accompany it with a side of fragrant Sikkimese rice and Sikkimese-style stir-fried vegetables for a complete and satisfying meal.

Presentation advice

Arrange the meatballs and rice on a platter, with the vibrant tomato gravy drizzled over the meatballs. Garnish with a sprig of fresh mint and cilantro for an appealing presentation.