Pakistani lamb buns

Pakistani and Indian food have a lot in common, but the biggest difference is that Indian food is often vegetarian, while Pakistani food contains much more meat, such as. chicken and lamb.

The meatballs:

1 small onion, finely chopped

1 green chili, finely chopped

2 tablespoons finely chopped, fresh coriander

1 tablespoon finely chopped, fresh mint

2 teaspoons ground or grated garlic

1 teaspoon ground or grated ginger

500 g lamb dough, or minced meat if you do not get lamb

2 tablespoons chickpea flour (grammel or besan)

1 beaten egg

2 teaspoons freshly squeezed lemon juice

1 teaspoon cumin

1/2 ts coriander powder

1/2 tsp turmeric

1 ts sort pepper

1/2 teaspoon chili powder

1/2 ts garam masala

1 ts salt

Knead everything well together and form small meatballs (approx. 25). Put them cold while you make the sauce.


1 large onion, coarsely chopped

2 tomatoes, coarsely chopped

1 green chili, coarsely chopped

1.5 dl rapeseed oil

2 teaspoons cumin, malt

3 whole cloves

1 cinnamon stick

1 bay leaf

1-2 green cardamom seeds

5 cloves garlic, finely chopped

2 cm ginger, finely chopped

3 tablespoons yogurt

1 ts coriander powder

1/2 teaspoon chili powder

1/2 tsp turmeric

1/4 teaspoon paprika powder (preferably smoked)

1 ts salt

5 dl water

½ ts garam masala

2 tablespoons coriander leaves, finely chopped

Run the onion in a food processor. Set it aside. Run the tomatoes and green chili in the food processor and set it aside. Heat a large saucepan. Add oil and all the seasoning and let it simmer for a few seconds while stirring. Add the onion and tomato mixture and let it simmer for 7-8 minutes while stirring, or until golden. Add garlic and ginger and fry for 2 minutes, Add yogurt and fry for 4-5 minutes while stirring, or until the oil begins to separate from the mixture.

Add the rest of the ingredients to the sauce and cook for 30 minutes under a lid. Add the meatballs and cook for another 15 minutes, so that the bowls are cooked through. Leave the lid on so that some of the water evaporates and the sauce has the right consistency.

Stir in the coriander and taste if more salt is needed. Serve with naan bread , rice and raita .

If you do not want to make nan bread yourself, you will find them half-baked on the Asian shelves in the grocery store.

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