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1
Spread the ground meat on a large plate.
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2
Sprinkle 1 t of the cayenne pepper on the meat.
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3
Heat 2 T of the oil in a small, heavy saucepan until it starts to smoke a little.
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4
Pour over the meat.
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5
Add the sugar, 1/2 t of the ginger powder, 1 t ground fennel, whole fennel, whole cumin seeds, cardamom seeds and salt.
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6
Knead together for a couple of minutes until all the ingredients are well mixed.
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7
Shape the meatballs.
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8
Set aside.
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9
Heat the remaining oil in a heavy 6 quart saucepan on medium high heat.
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10
Add the chopped onion and immediately thereafter the cloves;.
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11
fry til golden brown.
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12
In the meanwhile, mix the remaining cyaenne pepper well with the yogurt.
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13
When the onions are a goldern brown, add the cayenne pepper-yogurt mixture.
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14
Stir fry briskly for a couple of seconds.
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15
Add the water, remaining ground fennel and ginger; stir briskly untkl the mixture boils.
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16
Add the meatballs, one at a time.
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17
Reduce heat to low, cover and cook for about a half hour or until meatballs become firm and are well cooked and the oil has risen to the top of the saucepan.
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18
Once placed in the saucepan, do not stir until [the meatballs] have become firm.
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19
Once meatballs are cooked and firm, stir gently.
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20
Sprinkle the ground cardamom, cumin and cinnamon on the meatballs.
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21
Stir a little to mix well with the gravy.
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22
Cover and cook on low heat for another 5 minutes.
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23
Serve hot.
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24
Reheat on low heat til it starts simmering.
