Kashmiri Meatballs With Spinach Raita - cooking recipe

Ingredients

2 tsp vegetable oil
1 None medium onion, finely chopped
2 cloves garlic, minced
2 tsp grated fresh ginger
1/4 cup Madras curry paste
2 tbsp chopped fresh cilantro leaves
1/3 cup raisins, finely chopped
1/4 cup cashews, toasted, finely chopped
1 3/4 lb ground beef
None None FOR THE SPINACH RAITA
18 oz spinach
1 tsp lemon juice
1/2 tsp ground cumin
1/2 tsp sugar
3/4 cup yogurt

Preparation

To make the meatballs, heat oil in a small frying pan over medium heat. Cook onion, garlic, ginger and curry paste, stirring, for 5 mins, or until onion is soft. Transfer to a large bowl and mix in cilantro, raisins, cashews and ground beef. Cover and chill for 15 mins.
Roll level tablespoons of mixture into balls then thread onto 12 skewers. Oil a large nonstick frying pan and place over medium-high heat. Working in batches, cook skewers until browned all over and cooked through.
Meanwhile, to make the spinach raita, boil, steam or microwave spinach until just wilted. Drain then squeeze out excess liquid. Transfer to a food processor and process spinach with remaining ingredients until smooth. Serve with meatballs.