Kashmiri-inspired Spiced Meatballs

Ingredients

In this Kashmiri adaptation, the traditional British faggots are transformed into spiced meatballs infused with Kashmiri flavors. The original dish typically uses pork or lamb offal, while this recipe uses ground meat such as beef or lamb. The spices and herbs used in the gravy are also specific to Kashmiri cuisine, adding a unique twist to the dish. We alse have the original recipe for Faggots, so you can check it out.

• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped 1/2 cup fresh mint, chopped
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup tomato puree 1 cup tomato puree
• 1 cup water 1 cup water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chopped green chilies, ground fennel seeds, ground cardamom, ground turmeric, ground cumin, ground coriander, Kashmiri red chili powder, chopped cilantro, chopped mint, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of golf balls.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pan and set aside.
4. 4.
   In the same pan, add the tomato puree and water. Stir well to combine.
5. 5.
   Return the meatballs to the pan and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened.
6. 6.
   Serve the spiced meatballs hot with steamed rice or naan bread.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is fresh and of good quality to enhance the flavor and texture of the meatballs.
• Kashmiri red chili powder — Adjust the amount of chili powder according to your spice preference. You can increase or decrease the quantity to suit your taste.
• Fresh herbs — Use fresh cilantro and mint for the best flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer gravy, you can add a tablespoon of ghee (clarified butter) to the tomato puree.
• If you prefer a spicier dish, you can add more green chilies or increase the amount of Kashmiri red chili powder.
• Serve the spiced meatballs with a dollop of yogurt and a sprinkle of fresh cilantro for added freshness.
• You can make the meatballs in advance and freeze them. Just thaw them before cooking in the gravy.
• If you don't have ground fennel seeds, you can grind whole fennel seeds using a mortar and pestle or a spice grinder.

Serving advice

Serve the Kashmiri-inspired spiced meatballs hot with steamed rice or naan bread. Garnish with fresh cilantro and mint for a pop of color and freshness.

Presentation advice

Arrange the spiced meatballs in a shallow serving dish, with the thick tomato-based gravy poured over them. Sprinkle some chopped cilantro and mint on top for an attractive presentation.