Kashmir Curry

Ingredients:

• 1,2 kg minced mutton (you can use minced beef instead)
• 150g chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) flour (you can use normal flour instead)
• 4 spoons of garam masala
• 1 teaspoon chilli powder
• 1 stick or app. 1 spoon of cinnamon
• 10 cardamom seeds
• 3 bay leaves
• 10 cloves
• 1 spoon of galic-ginger paste (fifty-fifty ginger + garlic mix with blender and add little oil)
• 1 beef consommé
• ½ glass of oil
• salt, pepper
• 200 ml natural yoghurt
• several twigs of coriander

1. Knead mutton meat with flour
2. Add 4 spoons of garam masala and half of yoghurt. Mix well.
3. Sprinkle meat with salt and pepper and mix.
4. Shape meat pieces (cylinders) with wet hands
5. Dissolve consommé in 2 glasses of boiling water
6. Mash cinnamon, cardamom (without peel), bay leaves, cloves, chilli in a mortar or with mill
7. Pour oil into frying pan and add mashed spices. Fry app. 2 mins.
8. Put meat balls into oil and fry app. 3 mins. each side.
9. Put ginger-garlic paste into frying pan.
10. Fry another 2 mins. Next add yoghurt and half of consommé.
11. Simmer on low fire 15 mins. Serve with coriander.

Bon appetit!