1 lb. ground lamb (buy shank 2 Tbsp. dry roasted chick peas
half of leg of lamb and ask 1/4 medium size chopped onion
butcher to remove outer layer 1/4 tsp. fennel seeds
of fat and central bone) 2 x 2 inch fresh coconut
4 to 6 hot green peppers 1 tsp. salt
1/4 x 1/4 inch fresh ginger 2 Tbsp. crushed curry or mint
4 cloves garlic or coriander leaves
oil to deep fry
bread crumbs
Grind first 9 ingredients except lamb, adding very little water to make it into a coarse thick paste. Mix it with ground meat and make balls about the size of big cherry. Roll them in bread crumbs and deep fry in low heated oil. Serve as snacks with ketchup. Note: You may make kurma or curry of your choice and cook meatballs in it, without coating with bread crumbs and without deep frying in ail. For meatball kurma, make meatballs about the size of small lime.