INGREDIENTS:Meatballs
1 ½ lbs. lamb or beef, finely ground
1 medium onion, grated
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. hot chili pepper
1 ½ tsps. salt
1 large onion, finely chopped
½ cup oil or ghee
1 ½ cups tomatoes, peeled, chopped
1 cup water
salt to taste
Rice and Mung Beans
1 cup mung beans
1 ½ cups short grain rice
½ cup oil or ghee
2 medium onions, chopped
4 cups water
2 tsps. salt
½ tsp. garam masala
1 tsp. dried mint, rubbed
freshly ground black pepper to taste
Yogurt Sauce
1 cup plain yogurt
1 cup sour cream
½ cup shredded cheddar cheese
salt to taste
Garnish (optional)
¼ cup ghee or butter
3 cloves garlic, choppedDIRECTIONS:1. For Meatballs: Combine lamb or beef with grated onion, coriander, cumin, chili pepper and salt. Shape into balls the size of a walnut. Reserve.
2. Fry the chopped onion in oil or ghee until lightly browned. Add tomatoes, water and salt to taste. Bring to a boil and add meatballs. Cover and simmer for 30 minutes, remove lid and cook until most of liquid has evaporated. Stir occasionally at this stage. Reserve, hot, in a steam table pan for service.
3. For Mung Beans and Rice: While meatballs cook, wash mung beans and rice separately and drain.
4. Heat oil or ghee in a heavy pan, add onion and fry gently until lightly browned. Add water and bring to a boil, stir in mung beans, return to the boil then lower heat and simmer, covered for 10 minutes.
5. Add rice, salt, pepper, garam masala and mint to mung beans, return to the boil then lower heat. Cover pan with a cloth and lid and simmer gently over low heat for 30 minutes. Reserve hot in a steam table pan for service.
6. For Yogurt Sauce: Combine ingredients, stirring well to combine.
7. For Garnish: In small pan, heat ghee or butter and gently fry garlic until light colored being careful not to scorch or burn. For service, transfer to a small chafing dish so customers can help themselves to this optional garnish.
8. To Serve: Mound rice and mung beans on each plate, hollowing center. Fill hollow with some meatballs and sauce. Top with a dollop of yogurt sauce. (Optional: suggest customers drizzle the dish with cooked garlic sauce.) Serve with chapati or lavash flat bread.NUTRITIONAL INFORMATION:Calories 1010 (68% from fat); Fat 76g (sat. 25g); Protein 29g; Carbohydrates 54g; Sodium 1540mg; Cholesterol 115mg; Fiber 4g
SERVINGS:6 servingsFrom:Submitted to FM by Tim Bauman, Food & Nutrition Services Director, Bowling Green OH
