Meatballs in a Yogurt Cilantro Lime Sauce

One of my favourite recipes to make, when I have an abundance of coriander leaves is this simple cilantro lime sauce or a simple green sauce with the chicken or mutton or sometimes with meatballs as well. A silky and smooth cilantro sauce bursting with fresh coriander leaves flavours is just the right thing we need at times like this. Adjust the garlic and chillies according to your taste, as we like our cilantro lime sauce a little bit of garlic-ky and spicy.

The yogurt and the cream ensures that the cilantro lime sauce is creamy and the boiled onion gives this green sauce a beautiful thick body. A drop of kewra water if you have them and some grated nutmeg is just what you need to make this meatballs sauce just a step up from the average.

Meatballs in a yogurt cilantro lime sauce

Serves 4

Ingredients:

For the meatballs

200gm minced chicken

3 cloves of garlic - paste

A little ginger root - paste

A handful of breadcrumbs

1/4 tsp garam masala powder

Salt & pepper

A handful of coriander leaves - finely chopped

Juice if 1 lime

1 egg

For the curry

1 medium onion - peeled and cut into half

4 big bunches of coriander leaves 

6 cloves of garlic

6 green chillies

Juice of 2 limes

1/2 cup of yogurt

1/4 cup of heaycream

3 green cardamoms

3 cloves

A few broken cinnamon stick

1 bay leaf

A little pinch of nutmeg

A drop of kewra water (optional)

3 tbsp ghee

1 tbsp butter

Method:

Make the meatballs:

In a large bowl take all the ingredients to make the meatballs.

With your hand mix them really nice to incorporate everything. If the mixture appears a little wet add a little more of the breadcrumbs.

Use a tablespoon to measure the meatballs, so all of them are of equal portion.

Turn them into a ball without any cracks.

Keep them aside.

Make the curry:

In a mortar and pestle pound the green cardamom, cinnamon sticks and cloves, a couple of times, to release their aroma. Keep aside.

In a saucepan boil the onion for 15 minutes.

After 15 minutes discard the water and let the onion cool down.

Blend the boiled onion with a little water and keep aside.

In a soup pot heat the ghee and butter. Put the flame to medium.

When the ghee is hot enough add the meatballs one by one placing them side by side.

After 2 -3 minutes flip the mealballs.

Sprinkle the green cardamoms, cloves, bay leaves and cinnamon sticks inside the pan.

After another 2 minutes add the blended onion paste.

Give them a stir, add salt and cover to cook for 3-4 minutes on low flame.

Once you see the oil seperating from the curry add the coriander paste mix.

Let it cook, uncovered, for 10 minutes on low flame.

Stir now and then to prevent stickimg anything to the bottom of the pan.

When the curry is thick enough and the oil starts to ooze out, add the cream, nutmeg powder and kewra water.

Switch off the flame and stir to mix.

Serve hot with steamed rice or pulao or chapati.