Ball Curry of Liver and Udder

Ingredients

• 1 pound Liver, thoroughly washed (Beef or lamb liver)
• 1 pound Udder, thoroughly washed (Available from specialty butchers; can substitute with additional liver or ground lamb)
• 1 teaspoon Black pepper, ground
• 1 teaspoon Salt (Or to taste)
• 0.25 cup Fresh herbs, chopped (cilantro, mint, or parsley)
• 0.5 cup Bread crumbs, dried
• 1 large Egg, beaten
• 2 medium Onions, finely sliced
• 3 tablespoons Ghee or vegetable oil
• 1 teaspoon Turmeric, ground
• 1 teaspoon Chili powder (Adjust to taste)
• 2 teaspoons Coriander, ground
• 1 teaspoon Cumin, ground
• 1 tablespoon Ginger, fresh grated
• 4 cloves Garlic, minced
• 2 medium Tomatoes, chopped (Or 1 cup canned tomatoes)
• 2 cups Water or stock
• 1 tablespoon Tamarind paste (Optional, for tanginess)

Instructions

1. 1Place the thoroughly washed liver and udder in a large pot with enough water to cover. Bring to a boil and parboil for 10 minutes to remove impurities and partially cook the meats. Drain and let cool slightly.
2. 2Cut the parboiled liver and udder into small pieces. Place them in a mortar and pestle or food processor and pound or pulse until they form a smooth pulp. This should take about 5 minutes of pounding or 2 minutes in a food processor.
3. 3In a large bowl, combine the pounded meat pulp with black pepper, salt, chopped fresh herbs, bread crumbs, and beaten egg. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
4. 4With wet hands, shape the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get approximately 16-20 balls. Place them on a plate and set aside.
5. 5Heat the ghee or oil in a large, deep pan or pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 8-10 minutes.
6. 6Add the ginger and garlic to the browned onions and fry for 1 minute until fragrant. Then add turmeric, chili powder, ground coriander, and cumin. Stir continuously for 2 minutes to toast the spices and prevent burning.
7. 7Add the chopped tomatoes to the pan and cook, stirring occasionally, until they break down and become soft, about 5 minutes. Add the tamarind paste if using and stir well.
8. 8Pour in the water or stock and stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Season with additional salt to taste.
9. 9Carefully add the formed meatballs to the simmering curry sauce, one at a time. Gently spoon some sauce over the meatballs to coat them. Do not stir vigorously as the balls may break apart.
10. 10Cover the pan and let the curry simmer gently for 20-25 minutes, allowing the meatballs to cook through and absorb the flavors. Occasionally baste the meatballs with sauce, but avoid stirring too much.
11. 11Check that the meatballs are cooked through by cutting one open to ensure there is no pink inside. Adjust seasoning if needed. Serve hot with rice or bread.