In the Kitchen

Soup Season has arrived and right now there's vegetable soup simmering in the Croc Pot. But up next for later on this week is one of my FAVORITE soups! Well, it's not technically a soup according to the recipe title, but it's in the soup category of my awesome Williams-Sonoma recipe book. Either way, it's so yummy, I thought I'd share. (But I can't remember what cookbook I got it from, something I checked out from the library in Fort Knox!) Try it, it's worth it!

I'm thinking for a treat, I'll made these Cinnamon Chip Oatmeal Cookies from recipezaar.com! Wow, I'm hungry!

Lamb Meatballs Simmered in Creamy Spinach Sauce

"This is a decadent Kashmiri dish, best served in winter to those who like rich Indian curries. Based on a dish called kofta saag curry, it can be made with ground beef, veal, or turkey, as well as lamb. Serve it with steamed basmati rice or an Indian bread, such as naan."

Meatballs

1.5 pounds ground lamb (I used 1 lb. ground turkey, and .5 lb ground pork)

1 egg, beaten

1 teaspoon garam masala (I couldn't find this, but substituted far east sesame ginger blend spices)

1 tablespoon minced fresh ginger

1/2 cup fresh cilantro

1/2 to 1 teaspoon cayenne, to taste (I think I left this out)

1 teaspoon ground coriander seed

1 teaspoon minced garlic

1 cup minced yellow onion

1 teaspoon salt

Simmering Sauce

3 tablespoons canola oil, plus extra for greasing hands and pan

1 teaspoon cumin seeds

3 whole dried red chilies (I've never been able to find these)

3 cloves

4 star anise pods

4 cloves garlic, chopped

1 cup diced yellow onions

1 tablespoon minced fresh ginger

2 cups chopped tomatoes (I use canned)

1 teaspoon sambar curry powder (or Madras curry powder)

1 tablespoon tomato paste, dissolved in approx. 4 cups boiling water

1/2 cup beef or chicken stock

1 pound fresh spinach, washed and thinly chopped (chiffonade)

1 cup full-fat yogurt (I can never find this and end up using lowfat Vanilla)

salt

1. In large bowl, coming all the ingredients to make the meatballs, kneading the mixture to a uniform, doughlike consistency.

2. Rub a few drops of cooking oil onto palms of hands so meat will not stick and form meatballs about 2" diameter. You will have 12-14 meatballs. (I made smaller meatballs.)

3. With a bit of oil on a paper towel, rub the inside of a shallow dish. Place all the meatballs in a single layer, cover them with plastic wrap and refrigerate for at least 2 hours.

4. Remove the meatballs from the fridge and set them on a kitchen counter. To make the sauce, in a large wide, deep skillet, heat the 3 tablespoons of oil on medium heat. Toss in the cumin, chilies, cloves, and star anise. After 2 minutes, or when the seeds and chilies start to color, add the garlic, onions, and ginger and stir for 5 to 7 minutes, until the onions become glassy. Then add the fresh tomatoes, and stir until they lose their shape. Add the curry powder and stir to mix evenly.

5. Add the tomato-paste water and stock, and continue to stir for 3 to 5 more minutes.

6. With a serving spoon, gently lay all the meatballs into the sauce, pouring a bit of sauce over them to keep them moist. Add enough boiling water to completely bathe the meatballs, if needed. Cover the casserole with its lid, and reduce the heat to medium low. Simmer the meatballs on low heat for 4o minutes, gently stirring often to make sure they remain bathed in sauce and do not stick to the bottom of the pan. Do not break meatballs.

7. Reduce the meat to low, add the fresh spinach, and cover the pan. Once the spinach has wilted and reduced, about 4 minutes, lift the lid and slowly add the yogurt while carefully stirring. Once all the yogurt has been mixed in, add salt to taste, about 1/2 teaspoon or so.

8. Continue to simmer for 10 to 15 minutes more on very low heat until the yogurt starts to separate a bit. Serve hot over plain basmati rice. (I usually serve over white sushi rice!)