Firdaus-e-Barein

Name: Firdaus-e-Barein
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Cuisine: Indian
Ingredients: 1 kg/2¼ lb Leg of Spring Lamb; 15 g/5 tsp Ginger; 15 g/5 tsp Garlic; 15 g/5 tsp Raisins; 125 g/⅔ cup Ghee; 5 Green Cardamom; 5 Cloves; 50 g/⅓ cup Onions; 5 g/1¾ tsp Pomegranate seed powder; Salt; 5 g/1¾ tsp Sunflower seeds; 3 g/½ tsp Red Chilli powder; 5 g/1 tsp Coriander powder; 120 g/½ cup Tomatoes; 20 g/3½ tsp Cashewnut paste; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; 160 g/1 cup Onions; 1 stick Cinnamon (1-inch); 3 g/½ tsp Garam Masala; 1 g/¼ tsp Mace powder

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A delicacy of meat balls stuffed with sunflower seeds and raisins, simmered in an aromatic gravy.

Ingredients

The Kofta

1 kg/2¼ lb Leg of Spring Lamb
15 g/5

Asia
India
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean, debone, mince and refrigerate for 15 minutes.

THE MEAT BALLS: Scrape, wash and finely chop ginger. Peel and chop garlic. Add both to the refrigerated mince and then mince the mixture. Peel, wash and finely chop onions. Add to the mince alongwith pomegranate seed powder and salt, mix well. Divide into 20 equal portions, f