Gondi

Ingredients

• •1 lb ground chicken or lamb
• •1 cup chickpea flour
• •1 small onion, grated
• •1 egg
• •1 tsp ground cardamom
• •1 tsp turmeric, divided
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •8 cups chicken stock
• •1 carrot, sliced
• •1 celery stalk, sliced
• •2 tbsp chopped parsley

Instructions

1. 1

   In a bowl, mix the ground meat with chickpea flour, grated onion, egg, cardamom, half the turmeric, salt, and pepper until cohesive.

2. 2

   Let the mixture rest for 15 minutes so the chickpea flour hydrates.

3. 3

   Bring the chicken stock to a simmer with the carrot, celery, and remaining turmeric.

4. 4

   With wet hands, form the meat mixture into large round balls about the size of small oranges.

5. 5

   Lower the gondi gently into the simmering broth one by one.

6. 6

   Cover partially and cook over low heat for 45 minutes until the gondi are firm and cooked through.

7. 7

   Skim any foam, adjust seasoning, and finish with chopped parsley.

8. 8

   Serve the gondi in bowls with the turmeric broth.