As a blogger, we are always trying to stay ahead of the technology developments. To that end, I decided to change my blog theme as well as some other SEO plug ins. Not to way you down in tech talk, but OMG did I take a big bite out of trouble. I couldn’t leave well enough alone right! With the headaches and the learning curve, new posts have been sorely lacking in the past week. (please bear with me as I reconstruct the site) To make up for it, it’s thali time. So you will be getting several posts a day for the next 3 days. When you tire of your Thanksgiving leftovers, why not give a complete Indian meal a try!
This week I am doing a thali challenge. A thali is a traditional Indian round platter that consists of small quantities of many dishes to make a complete meal. Many cultures have a version of a thali. Indonesia’s Rijstafel utilizes the same concept. Each state of India has its own thali and will consist of regional dishes particular to that state. This week I will be presenting thali’s from three Indian states. The first state I will be presenting today is Kashmir. I am starting off today’s thali special with Rishta Palak – Kashmiri Lamb Meatballs in Spinach Curry.
I love doing these Indian thali challenges. Even if its a cuisine I’ve already explored, there are always so many more recipes to discover. Despite me having already cooked many a Kashmiri dish, I discovered this recipe that includes so many of my favorite food items. I am a spinach fanatic. It’s such a user friendly vegetable – sweet tender leaves, instead of the bitterness that’s standard fare for most green leaf vegetables. I put it in everything from omelettes and rice to pastas and smoothies. If you love spinach as much as I do, you will be a fan of this Rishta Palak – Kashmiri Lamb Meatballs in Spinach Curry for sure!
This is a dish that may have been included in a wazwan. Did you miss my history notes on wazwan? Check out my post here! Imagine yourself sitting down enjoying a wedding feast as you dig into this scrumptious curry!
The Rishta Palak was just one of the dishes I created for my Kashmiri Thali. The full thali included:
Rishta Palak – Lamb Meatballs in Spinach Curry
Rajma Masala – Kidney Bean Curry
Haak Ki Sarson (unfortunately with all these dishes, I forgot to get pics of this dish on its own, so the recipe will come later after I re make it) – a simple mustard green preparation in chile infused broth
Dogri Chicken Masala – a smoky chicken curry
Shufta – rose scented fruit and cheese dessert (recipe coming soon)
Kashmiri Naan – scented with fenugreek and cumin and stuffed with dried fruit
Rishta Palak – Kashmiri Lamb Meatballs in Spinach Curry
Rishta Palak - Kashmiri Lamb Meatballs in Spinach Curry
- Meatball Ingredients:
- 4 tablespoons mustard oil
- 1 thinly sliced onion
- 1 lb. ground lamb
- 1 " piece of ginger
- 7 green chiles
- 3 cloves garlic
- 1/2 teaspoon ground cumin
- 1 pinch freshly grated nutmeg
- salt to taste
- 1/2 teaspoon turmeric
- Curry Ingredients:
- 2 tablespoons ghee
- 4 cloves
- 10 peppercorns
- 1 bunch spinach pureed
- 1/2 teaspoon red chile powder.
- 2 cloves garlic finely chopped
- 1 piece "of ginger finely chopped
- 2 tablespoons tomato paste
- salt to taste
- 2 tablespoons sliced almonds optional garnish
- cilantro leaves optional garnish
- Heat mustard oil in a skillet. Add onions and cook on low heat until they are golden brown, approximately 10 minutes.
- In a food processor, combine ginger, chiles, garlic and cumin. Grind well. Transfer to a bowl and combine with the nutmeg, salt, lamb and caramelized onions.
- Form into 16 2" meatballs. Refrigerate for 30 minutes.
- Dissolve turmeric in 1 1/2 cups water. Bring to a boil.
- Add meatballs. Reduce heat to a simmer and cook for 10 minutes. Drain, but reserve the poaching liquid.
- In a deep skillet, heat ghee. Add cloves and peppercorns. Cook for 2 minutes, until they become fragrant.
- Add spinach and saute for 5 minutes, stirring frequently. Add chile powder, garlic, ginger. Simmer until oil separates, about 5 minutes.
- Add reserved cooking liquid, tomato paste and salt. Simmer for 10 minutes, until thickened.
- To serve, garnish with sliced almonds and cilantro leaves.