Gujarati meatballs

When I was growing up my mum used to serve this dish to guests  as an appetizer with cold beer.  The smell of it cooking reminds me of being excited about the prospect of visitors and I have many memories of grown ups sitting in our living room tucking into the meatballs while catching up on news.

It is important to use lean meat with this recipe otherwise the very light onion gravy will become too greasy.  I hope you enjoy them.

Serves 2 as a main course or 4 as a starter

Ingredients

For the meatball mixture

• 250 grams minced lean lamb
• 5 grams root ginger - peeled and grated
• 2 cloves garlic - crushed
• 2 small green chillis - finely chopped
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground black pepper
• 1 large onion - very finely chopped
• 5 stalks coriander - finely chopped
• 1 teaspoon of light tasting vegetable oil
• 1 tablespoon hot water

For the onion gravy

• 1 small onion - finely chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1/2 teaspoon garam masala
• 1 very small handful of coriander - chopped

Method

1. In a large mixing bowl place all of the ingredients for the meatball mixture.  Mix well using your hands.
2. Now roll the mixture into balls approximately 3 centimetres in diameter.
3. Heat 1/2 tablespoon vegetable oil in a large pan.
4. Add the small onion and let it cook until it is soft and transparent.
5. Add the turmeric and chilli powder to the onions and stir.
6. Now place the meatballs in the pan.  Cover the pan with a lid and let it cook on a low heat.  Stir occasionally.
7. When nearly cooked (in the region of 20- 25 minutes) add the garam masala and coriander.  Stir again and let the meatballs finish cooking (probably a further 5 minutes). 
8. If serving as a starter serve with a salad, coriander chutney and a cold beer.  If serving as a main course do the same but with bread on the side to mop up the juices.