2 inch piece ginger root peeled and chopped
4 garlic cloves
½ teaspoon ground coriander
2 Green chilies roughly chopped
½ teaspoon freshly ground black pepper
2 ½ teaspoon freshly squeezed lemon juice
½ teaspoon salt
18 ounces ground pork
½ teaspoon ground cumin
2 tablespoons rice flour
About 5 tablespoons peanut oil
3 tomatoes coarsely chopped
1 onion, chopped
½ teaspoon paprika
¼ teaspoon chili powder
½ teaspoon Garam Masala
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Put the ginger, chilies, Black pepper, garlic, 2 tablespoons of the lemon juice, and ¼ teaspoon Salt in a blender and blend until a thick piece forms. Transfer the paste to a large bowl, and support, and mix well. Wet your hands and shake the mixture into 16 meatballs of equal size.
Roll the meatballs in the rice flour so they are coated all over. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meatballs and fry three minutes, turning them in the oil until they are light brown. Do this in batches, adding extra oil, if necessary. Remove the meatballs, wipe out the pan, and set-aside.
Put the tomatoes in and blend until smooth; set aside. Heat 3 tablespoons of the oil in the pan over medium heat. Add the onion and fried, stirring occasionally, 6 to 8 minutes until golden brown. Stir of the paprika, coriander, cumin, chili powder, ½ tablespoon of lemon juice, and the remaining ¼ teaspoons salt into the onions and fry 30 seconds, or until you can smell the aroma of the spices. Bring one cup of water to a boil by the mixture cooks.
Add the tomatoes to the pan. Add the meatballs and stir in the boiling water. Bring to boil, then reduce the heat and simmer, uncovered, 8 to 10 minutes until meatballs are cooked. Sprinkled the garam masala over and serve with plain Basmati rice.
Cuisine Writer
