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1 ¼ pounds of Lean Ground Beef (Keema)
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½ cup of Dry Lentils (Dal)
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2 large Onions (thinly sliced)
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1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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½ tsp. of Black Peppers (Pisi Kaali Mirch) (freshly ground)
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½ tsp. of Cloves (Loung)
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1 tsp. of Ground Cumin (Pisa Zeera)
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1 tsp. of Cardamoms Pods (Choti Ilaichi)
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1 ½ tsp. Crushed Red Pepper Flakes (or to taste)
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1 tsp. of Coriander Seeds (Saabut Dhania) (crushed)
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Salt (to taste)
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1 tsp. of Ginger Paste (Pisi Adrak)
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1 tsp. of Garlic Paste (Pisa Lehsan)
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1 cup of
Plain Yogurt
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2 ½ cups of Water
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1 tbsp. of Cooking Oil
- In a medium bowl, mix together lean ground beef, onions, red chili powder, black pepper powder, cloves, cumin, and cardamoms. Shape the mixture into approximately six (2") meatballs.
- In a heavy saucepan or pot over medium heat, cook and stir the remaining onion in the cooking oil until they are tender.
- Mix in the plain yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red peppers, and salt.
- Place the meatballs into the mixture. Reduce the heat to low and cook for 30 minutes, or until meatballs are evenly browned and lentils are tender.
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