Kashmir Style Meatballs

For Kashmir-style meatballs, peel and finely grate the ginger.

Mix the ginger, meat, cumin, coriander, cloves (ground), cinnamon (ground), pepper, nutmeg seasoning, cayenne pepper, 3 tablespoons yogurt and salt in a bowl.

Wet your hands with water and form small balls from the meat mixture.

In a frying pan, heat the oil. Fry bay leaves, cinnamon stick, cardamom and whole cloves in it. Fry the meatballs in the flavored oil over medium heat until browned all over.

Mix the remaining yogurt with the warm water. Pour this mixture over the meatballs and bring to a boil.

Cover the frying pan and steam everything together on low heat for 30 minutes. Turn the meatballs every now and then. At the end of the cooking time there should be no liquid left – only more fat.

Before serving, lift the Kashmir-style meatballs out of the fat with a slotted spoon and remove any spices that are not whole and have been cooked in. Drain and serve hot!

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