A Nepalese Feast

Ingredients for the Sesame & Tomato Sauce

Sunflower/Veg oil 1tbsp

1 Red onion finely sliced

100g Cherry tomatoes

100g Salad tomatoes

½ Canned tomatoes

80-100g Sesame seeds ( toasted & finely ground)

Green chillies x 2

1tsp Cumin powder

1tsp Coriander powder

1tsp Garam masala

2 cloves garlic

1tsp Chilli powder/flakes

Salt to taste

Making The Sauce

Step 1: Turn the gas on to a medium heat, in goes the oil in to a pan (1tbsp)

Step 2: Fry the red onions

Step 3: Add the cherry tomatoes (don’t need to cut!)

Step 4: Add the salad tomatoes & stir

Step 5: Add half of the canned tomatoes

Step 6: Add in half a tsp of corridor powder, half a tsp of cumin powder, half a tsp garam masala

Step 7: 1 clove of raw garlic (doesn’t need to chop).

Step 8: Add the 100g ginger & a little salt

Step 9: Chilli to taste

Ingredients for Meatballs:

( Yields 8-10 meatballs)

Lamb Minced 500g

Veg/Sunflower Oil 2 tbsp

Medium white onion x1 Chopped finely

1tbsp Coriander seeds

1tbsp Cumin seeds

1tbsp Fennel seeds

( Above seeds toasted lightly and roughly grounded)

Handful of fresh coriander & mint chopped finely

Turmeric 1tsp

Chilli powder/flakes 1tsp ( Optional )

Salt to taste

Making the Meatballs:

Step 1: Take out the mince from the fridge & turn the gas onto a medium heat.

Step 2: In a small saucepan add 2 tbsp of oil.

Step 3: Add chopped white onions – stir on a medium heat, then add the spice mix (fennel seeds, cumin seeds & coriander seeds ground up).

Step 4: Add the turmeric.

Step 5: Add salt to taste!

Step 6: Poor the mix you have just cooked over the lamb mince.

Step 7: Half of the fresh mint & half of the fresh coriander on top of the mince too.

Step 8: Mix with your hands.

Ingredients For The Green Chutney:

Medium sized white onion

A bunch of Fresh coriander & Mint

Green chillies x 3

Lime juice 1tbsp

Salt to taste

Water 1tbsp

Making the Green Chutney

Step 1: Into a blender goes the onion (quartered), fresh coriander & fresh mint

Step 2: Fresh green chilies (to taste)

Step 3: Salt to taste

Step 4: The juice of a lime or a lemon (or 1tbsp if you are using bottled juice).

Step 5: 2tbsp of cold water into the blender too!

To Finish Your Meatballs

Step 1: Put meat into a ball (about the size of your palm) & then flatten.

Step 2: Oil in a big pan & on a medium heat – then add a bit of oil (not too much, the lamb mince is fatty itself).

Step 3: Place the meatballs into the pan & allow to fry (remember which order you put them into the pan – clockwise/anticlockwise – 3 mins on each side).

To Finish The Tomato Sauce

Step 1: Put the tomato mix you made earlier into the blender.

Step 2: Add the handful of fresh coriander, green chillies (depends how spicy you like it), salt to taste & sesame seeds (pre-toasted) & 1 clove raw garlic.

(check your lamb meatballs!)

Step 3: Use your blender/hand blender to blend the sauce!

(if using aubergine, place into the over to heat up)

To plate:

Step 1 – green chutney (2 tbsps spread a little)

Step 2 – 3 nice meatballs on top

Step 3 – more green chutney drizzled & some tomato sauce

Step 4 – yogurt (optional pomegranate)

Step 5 – coriander and mint on top!

If using aubergine –

Step 1 – tomato sauce in the bottom

Step 2 – roasted aubergine

Step 3 – tomato sauce on top

Step 4 – then green chutney

Step 5 – yogurt

Step 6 – meat balls on top

Step 7 – then tomato sauce again & green chutney & yogurt

Step 8 – Then top with mint, coriander etc!

Created & shared by Rajiv

http://rajivskitchenlondon.com/