This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.
This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.
Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!
Spring time is when our stores are bursting with lamb and I thought about making a delicious recipe for Turkish Lamb Chops. We visited Turkey a few years ago and I just couldn’t get enough of all their delicious food. Their menus do contain a lot of grilled meats and Lamb is definitely a favorite.
You may know that I was born in the Middle East, in Abu Dhabi to be specific and spent my early adult life working and living in Dubai. Dubai is very cosmopolitan and besides being home to multiple nationalities from all over the world, it’s also a haven for it’s neighboring Arab nationals – Lebanese, Egyptians, Jordanians just to name a few …. and of course the Turks. The flavors of these Arab countries are similar but different and my palate has learned to seek them out and cherish them.
These chops are going to be given a royal Turkish treatment!
Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.
Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry
2. 2 lbs Mutton or lamb
1/4 pound ground mutton or lamb
2 red onions sliced
2 tsps coriander powder
Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
2 tbsps ginger and garlic paste
3 tsps red chilli paste (recipe)
2 chopped tomatoes
6 – 8 cups of water
1 cup stirred yogurt
1 cup chopped coriander
Salt to taste
1 tsp fresh ground pepper
Oil for frying
Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
In a separate frying pan fry 2 sliced red onions till a light golden brown.
Remove the onions and add to the meat and mix well.
Add the coriander and garam masala(previously roasted and ground).
Add the ginger and garlic paste and chili paste and mix really well.
Add the chopped tomatoes.
Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
Once the meat is nice and tender, add the yogurt and coriander and more water if required.
Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.