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Matz chhiear (meatballs stuffed with apricots)
Serves 4 Starters and mains
Ingredients
- 500g minced lamb
- 2tsp ground ginger
- 2tsp ground fennel
- 1tsp ground cumin
- 4tsp ground black cardamom seeds
- 2tsp Kashmiri chilli powder
- 1 1/2tsp salt
- 4tsp sunflower oil
- 150g dried apricots, soaked in hot water for 30 minutes, then drained and finely diced
- 2 bay leaves
- 5cm cinnamon stick
- 1/2tsp asafoetida powder
- 1/2tsp ground turmeric
- 1/2tsp ground cloves
- steamed rice or flatbreads, to serve
Method
Put the minced lamb in a food processor and blitz to a smooth meat paste. Transfer to a bowl, and add 1/2tsp each of the ground ginger, fennel, cumin, cardamom seeds, chilli powder and salt, along with 2tsp of the oil. Mix well, divide the mixture into equal portions, then roll each one into a ball around the size of a golf ball.
Stuff 5–6 apricot dice into the middle of each ball and completely enclose. Transfer the meatballs to a tray and put in the fridge for 30 minutes.
Meanwhile, heat the remaining 2tsp of oil in a large, wide saucepan over a medium heat. Once hot, add the bay leaves and cinnamon stick. As soon as they start to sizzle, mix in the asafoetida, then add the remaining ground spices and salt, plus the turmeric and ground cloves, and cook for 1 minute. Add 750ml water and bring the mixture to the boil, then cook over a medium heat for 10 minutes.
Add the meatballs to the gravy and cook for around 15 minutes until cooked through and the gravy has thickened. Serve with rice or flatbreads.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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