This recipe combines the rich flavors of Rupen's Korma Sauce and chicken stock with the unique taste of fennel-spiced meatballs. Adjust the seasoning and spice levels to suit your preferences. Enjoy your delightful Rupen's Korma Gustaba with Fennel-Spiced Meatballs!
Ingredients
For the Meatballs:
- 1 lb ground chicken/lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fennel seeds, crushed
For the Gravy:
- 1 cup Rupen's Korma Sauce
- 2 cups chicken stock
- 2 tablespoons ghee
- 1 fennel bulb, finely chopped
- Salt to taste
For Garnish:
- Fennel fronds (optional)
Instructions
- In a mixing bowl, combine ground chicken, salt, black pepper, and crushed fennel seeds. Mix well and shape the mixture into small meatballs.
- Heat a pan with a bit of oil. Fry the meatballs until they are golden brown on all sides. Set aside.
- In the same pan, add ghee. Once melted, add chopped fennel bulb and sauté until it becomes soft and aromatic.
- Stir in Rupen's Korma Sauce and cook for a couple of minutes.
- Pour in chicken stock, stirring to combine. Allow the mixture to come to a simmer.
- Carefully add the fried meatballs to the simmering gravy.
- Season the gravy with salt to taste. Let it simmer for an additional 10-15 minutes to allow the flavors to meld.
- Garnish the Gustaba with fresh fennel fronds, if available.
- Serve the Gustaba hot with rice, naan, or your preferred side.
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