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Ingredientes
- 1 x Egg, beaten
- 450 gm Lean mince (lamb or possibly beef)
- 15 gm Fresh ginger, grated
- 2 x Cloves garlic, minced
- 1/2 tsp Garam masala
- 1/2 tsp Cumin
- Â Â Leaves from 1 sprig of
- Â Â Coriander
- Â Â Salt
- 1 sm Cauliflower, cut into
- Â Â Florets, tough stalks
- Â Â Discarded
- 75 gm Ghee
- 1 sm Onion, finely minced
- Â Â Cardamom seeds from 2 pods
- Â Â Crushed
- 2 x Cloves
- 2Â 1/2 x Cm cinnamon stick
- 15 gm Fresh ginger, grated
- 2 x Cloves garlic, crushed
- 1/2 tsp Turmeric
- 1 tsp Chilli pwdr
- 1/2 tsp Grnd cumin
- 1/2 tsp Grnd coriander
- 225 gm Tomatoes, peeled and minced
- 150 ml Lowfat yoghurt
- Â Â Salt
- Â Â Leaves from 1 sprig of
- Â Â Coriander
Direcciones
- 1. Mix the egg with the mince meat.
- 2. Grind, lb. or possibly blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
- 3. Mix the spice paste with the meat, form into small balls (approx. 3cm dia.) and set aside.
- 4. To make the sauce, heat the ghee in a pan, add in the onion and fry till golden brown.
- 5. Add in the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli pwdr, cumin and coriander and fry for 3 or possibly 4 min, stirring.
- 6. Add in the tomato and cook, stirring, till the fat runs clear of the spices.
- 7. Stir in the lowfat yoghurt with a healthy pinch of salt and 1-2 Tbsp. water and bring gently to the boil.
- 8. Carefully slide in the meat balls and cauliflower florets and cook for about 20 min on a low heat, stirring occasionally and taking care not to break the meat balls.
- 9. Sprinkle on the coriander leaves and add in salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 194 | 80% |
| Total Fat 21.6g | 27% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 54mg | 2% |
| Potassium 377mg | 11% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.77g | 3% |
| Protein 4.48g | 7% |
