My favorite dish by far!!! Now this was taught to me by amazing granny who makes it perfectly.
I did not include the meat ball recipe because of the quantity size we usually make in bulk, but I will include what makes them spicy so you can add it when you make them.
Meat Ball Must adds
- coriander leaves
- ground green chillies
- paprika
- turmeric
- Boil spaghetti, make sure the water has salt inside for seasoning.
- In a small bowl:
- add ground ginger and garlic
- ground red chilli (can make fresh or use the paste)
- liquidised tomatoes (1 or 2)
- gharam masala (this is a mix of all indian spices, again check at a spice shop close buy)
- fine jeeru (fine cumin seeds)
- salt
- bhookie powder (paprika)
- Separately, finely chop or rasper some onions (just like how you would grate cheese do the exact same to the onions).
- Braise the onions with taj sticks (check local spice shops, if you don't find you can use a bay leaf) and a green chilli in olive oil till the onions are golden.
- When the onions turn golden quickly add the mix you made of all the spices, stir a bit, pop the lid on and steam till the mix starts boiling.
- Than place the kababs you made in the pot directly on the the spice mix (make sure you fried them for a few mins in oil so they will be firm), do not stir just place them on top. You can add a bit more water if you see its drying up, don't drown the mix.
- Pop the lid on and leave to cook. Keep checking and after a while you can gently stir the kabaabs.
- 5 mins before taking of the stove and you see the mix is thick add a couple of tablespoons of yoghurt and leave to cook a bit.
- By this time your spaghetti should be draining, if you want to heat it up pop them on the stove just to heat up.
- Plating is easy place the spaghetti, place the kababs on top with some masala and garnish with coriander leaves.
.jpg)
