Kashmiri Meatballs Curry


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Kashmiri Meatballs Curry Recipe The word 'curry', incidentally, is not a part of our vocabulary. An interesting feature of Kashmiri is the complete lack of caste hierarchy.


1 kg boneless lamb's meat

1 cup meat fat

1 cup mustard Oil

2 cups of Milk

1 cup curd

6 cups of Water

5 pieces green Cardamom

2 bay leaves

2 Cloves

3 brown Cardamom

1 large piece Cinnamon stick

1 tsp Ginger powder

3 tsp fennel powder

2 tsp dried mint

1 tsp Asafoetida

Salt to taste


Pound the boneless meat on a smooth stone with a wooden mallet. Add the meat fat and pound it well.
Add brown cardamom powder, ginger powder and salt, keep on pounding till you get the smooth pulp out of it.
Make round balls 2 to 3 inches in diameter and leave aside.

Keep them separate from each other.

Heat oil in a large vessel add a little salt and asafoetida to it.

Beat curd in a jug, add to the oil and keep on stirring till it really mixes well.

Add water and rest of the whole and powdered spices and milk together and bring the gravy to boil.

Add meat balls one by one to the boiling gravy.

Cook for one hour on medium flame, & simmer for about 15 minutes .

Sprinkle with mint and serve with boiled rice.

Note:- for those who are diet conscious and do not have time to cook this dish in the traditional way, here are a few tips to make it easy.

Dip meat pieces one by one and fry till they turn golden brown.
Serve hot.

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