Pakistani Meatballs with Gravy (Koftay)

Ingredients

• 1 teaspoon chili powder 
• 1 teaspoon coriander seed crushed
• 6 servings pepper red crushed to taste
• 1 teaspoon ginger/garlic paste 
• 1 teaspoon ginger paste 
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 1.3 pounds ground beef lean
• 2  onions divided thinly sliced
• 6 servings salt to taste
• 1 tablespoon vegetable oil 
• 2.5 cups water 
• 1 cup yogurt 

Equipment

• bowl
• sauce pan

Directions

1. In a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs.
2. In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender.
3. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt.
4. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.