Lamb Tikka

Origion: India

Yields 4 servings

Ingredients

1 1/2lbs Ground Lamb

1 cup Water

1/4 cup Garbanzo Bean Flour

6 tbsp Plain Yogurt

3 tbsp Garam Masala

2 tbsp Vegetable Oil

1/4 tsp Red (Cayenne) Pepper

6 Whole cloves

1 (3-inch) Cinnamon Stick

1 (2-inch) Freshly Grated Gingerroot

To Taste Salt

To Garnish Chopped Cilantro (fresh Coriander)

Preparation

Put lamb, flour, Garam Masala, cayenne, salt and half the yogurt in a bowl; mix together well. Shape into 16 long ovals. Heat oil in a shallow heavy saucepan, add cinnamon, cardamom pods, bay leaves and cloves. Stir-fry a few seconds, then add meatballs; cook until lightly browned on all sides. Add gingerroot; cook a few seconds more. Stir remaining yogurt into water; pour over meatballs.

Cover pan and bring to a boil. Reduce heat and simmer about 30 minutes, until meatballs are cooked and almost all the sauce has been absorbed, stirring gently tow or three times. Sprinkle with cilantro and serve at once.

Note: If meatballs release a lot of fat during initial cooking, drain off fat before adding yogurt liquid.