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1
In a dry hot pan, roast the chickpea flour for a few minutes until it browns a little bit and you can smell the toasty aroma.
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2
Set aside.
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3
Finely slice two of the onions, then caramelize them in oil until they are crispy brown: deep fry on high heat for about 7-10 minutes, then lower the heat and allow to brown.
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4
this takes about 20 more minutes-this is a typical step in South Asian cooking and you should know how to do this if you would like to cook authentically from this region) Remove with a slotted spoon, drain on paper towels, and set aside.
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5
In a food processor, grind the raw onion, half of the browned onions, and green chilies
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6
Place the ground meat in a largish mixing bowl: add the ground onion/chili mixture, the squeezed milk-soaked bread, and all of the other ingredients.
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7
Knead very well with your hands, mixing, mashing, breaking down the fibers of the meat to achieve maximum tenderness.
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8
You should mix and mash for about 10 minutes.
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9
With wet hands, roll out the ground meat mixture into balls slightly smaller than a golf ball.
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10
You should get around 12 meatballs or so.
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11
Set these aside.
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12
Heat on high 1/4 cup oil in a deep pot.
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13
Add in the other half of the browned onions, the garlic, and ginger and stir for around 30 seconds until the garlic and ginger cook.
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14
Do this quickly and do blacken the onions or your gravy is ruined.
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15
Stir in whipped yoghurt (when you add this it will prevent the browned onions from blackening.
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16
Add the salt and the Shan Qorma Masala, and about 1/2 cup of water.
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17
Mix well.
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18
Cover, lower heat, and allow to cook for 20 minutes until oil separates from gravy.
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19
Stir occasionally to prevent gravy from sticking to pan.
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20
Next, add meatballs in pan a single layer.
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21
Add 1/2 cup more water if necessary.
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22
Meatballs should be about half way covered in gravy.
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23
Turn up heat, allow the gravy to boil, then cover and lower heat.
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24
Simmer for 15 minutes, turning the meatballs by shaking the pan gently.
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25
Lastly, add 2 cups of water to the pot, allow to boil, then lower heat and cover.
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26
Allow to cook for 1/2 hour.
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27
When done, you should have a lot of gravy.
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28
It should be liquidy, but velvety.
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29
Garnish with cilantro.
