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Kebab Curry
Yield: 6 servings

1 oz fresh ginger root, grated
4 green cardamom pods, seeds only
2 tsp fennel seeds
3 red chiles, seeded, minced
2 lb ground lamb
1 egg
oil for frying

1 lb shallots, large finely chopped
3/4 lb celery root
4 cloves
2 tsp coriander seeds
3 sm red chiles
4 Tbsp oil
1 stick cinnamon, about 3 inch in 3 pieces
1 sm can diced tomatoes w/ herbs
1 cup Greek Yogurt
2/3 cup chicken stock
2 tsp brown sugar

In a mortar, grind the cardamom and fennel seeds. Mix ground lamb
and spices, including chili. Taste for salt. Let sit in the fridge
for at least 30 minutes. Oil your hands and make about 35 meatballs.
Let sit in the fridge for another hour.

Slice the celery root as thin as possible, then cut into very fine
cubes. Grind cloves and coriander seeds in a spice mill or the
mortar. Heat 4 tb oil in a large pan and sauti shallots and celeriac,
stirring, for about 10 minutes, or until the celeriac is browned.
Add spices, fry for a few seconds, then add tomatoes (with juice)
and yogurt. Stir in the chicken stock. Bring to the boil and let
simmer for 10 minutes. Season with sugar and salt.

In a (frying) pan, heat about 1 quart of oil (350 F) and fry the
meatballs in batches, 3-4 minutes, turning once. Drain and transfer
to the sauce with a slotted spoon. Do not stir, but shake the pan
a little to coat the meatballs with sauce. Let simmer for 20 minutes.
Serve with Basmati rice.


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