For the dumplings;
1kg lamb minced, 50 g butter, 1 tspn coriander powder, 5 tspn garlic paste, 5 tspn ginger paste, 2 green chillies, finely chopped, 5 tbspn fresh green coriander chopped, ? finely chopped onions, salt as required, 2 tspn white powder.
For the curry;
4 tbspn oil, 4 cloves, 4 green cardamoms, 1 cinnamon stick, 1 onion diced, 3 tspn ginger paste, 3 tspn garlic paste, 2 tspn red chilli powder, tinned tomatoes chopped, salt, green coriander, 2 tspn garam masala, 2 tbspn cooking cream, 1 cup of hot water.
First we will make the dumplings by mixing all the ingredients for the dumplings until the mixture is sticky. Form into small balls, the size of golf balls.
For the curry, heat a little oil, add the cloves, cardamoms, cinnamon stick and heat for 30 seconds until they start to sizzle.
Stir in the chopped onions, garlic paste, ginger paste and cook until onions starts to brown. Add the chilli powder, salt (according to taste) and garam masala. Add the tomato puree, stir and cook for 5 minutes until oil starts to fl oat on the top.
Add the dumplings to the curry with 1 cup of hot water and simmer for 10 minutes.
Stir in the cream, garnish with fresh coriander, serve with naan or rice. Please check the curry, add more of garlic or ginger paste if curry is too bland or even salt or chilli powder as required to your taste.
The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com