Pahari Lamb Meatballs



  • For lamb mixture:
    • 1.5 lbs. minced lamb
    • ½ cup finely chopped onions
    • ¼ cup finely chopped green onions
    • 1 teaspoon garlic, minced
    • 1 teaspoon ginger, minced
    • 3 fresh red chilies, minced
    • ½ teaspoon turmeric
    • 1 teaspoon freshly cracked black pepper
    • 1 egg
    • 1 tablespoon flour
    • Salt to taste
    • Bamboo skewers (pre-soaked in cold water for 30 min.)
    • Melted butter for basting
  • For chili sauce:
    • 3 dry whole red peppers
    • 2 bay leaves
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon garlic, minced
    • 1 teaspoon ginger, finely grated
    • 5 fresh red chilies, julienned
    • 1 cup onions, finely chopped
    • 1 cup tomatoes, chopped
    • 1 teaspoon cracked black pepper
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric
    • Salt to taste
    • 2 tablespoons musturd oil
    • 1 cup lamb broth
    • ½ cup green onion, cut in 1-in length for garnish


    Combine lamb and all other ingredients in a large bowl. Mix well,

    cover, and refrigerate for an hour. This allows the ingredients to fully

    develop their delicate flavors. In the mean time heat charcoal grill,

    clean the grill surface thoroughly to avoid the sticking problem. Take one

    tablespoon of lamb mixture on palm, and mold into 1-in. ball. Repeat with

    the remaining lamb mixture. Insert a pre-soaked skewer through the meat

    balls. Repeat with the remaining lamb balls. Generously brush all lamb

    balls with melted butter. Grill the meat balls, occasionally turning and

    basting with butter until cooked through, about 10 min. Reserve the

    grilled meatballs in a large bowl.

    In a sauce pan, heat two tablespoons of musturd oil. Fry fenugreek, bay

    leaves, and dry whole red peppers till dark. Add turmeric and stir for 15

    sec. Add onions and saute on medium heat till brown. Add garlic, ginger,

    red chilies, cumin, coriander, black pepper, and salt to the onion mixture;

    fry for 30 sec. Add tomatoes and lamb broth. Lower the heat and let the

    tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled

    lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate

    excess liquid so that the meat pieces are coated with the sauce. Adjust

    seasoning with salt and pepper. Garnish with green onions. Serve with

    rice, or roti.

Submitted by: Tulsi Regmi