Indian Chicken Meatballs and Lentil Stew

• 12 lb ground chicken
• 1 tablespoon olive oil mayonnaise
• 1 tablespoon fresh parsley, finely chopped
• 12 tablespoon fresh lemon juice
• 1 egg white
• 14 cup whole wheat bread crumbs
• 12 teaspoon garam masala
• 14-12 teaspoon black pepper
• 18 teaspoon sea salt
• 12 tablespoon olive oil
• 12 tablespoon olive oil
• 12 medium onion, chopped
• 1 garlic clove, crushed
• 2 tablespoons fresh parsley, finely chopped
• 1 12 cups low sodium chicken broth
• 1 cup water
• 1 medium potato, peeled & cut into small cubes
• 12 cup red lentil
• 12 slice fresh ginger, peeled & chopped
• 12 teaspoon garam masala
• 12 teaspoon ground coriander
• 14 teaspoon ground turmeric
• 14 teaspoon ground cumin
• 14-12 teaspoon black pepper
• 14 teaspoon sea salt
• 18 teaspoon ground cardamom

1. Meatballs:.
2. Combine all ingredients except oil in a bowl.
3. Heat the oil in a frying pan.
4. Scoop out about a ping pong ball size of the mixture & place into the frying pan.
5. Continue until all the mixture is gone.
6. Brown the meatballs on both sides but do not cook through.
7. Stew:.
8. Heat oil in a large pot then saute onion & garlic until lightly browned.
9. Add spices, cook, stirring until fragrant.
10. Add broth, potatoes, lentils, spices/herb, & meatballs; bring to a boil then immediately reduce heat to simmer.
11. Covered for 20 minutes until potatoes are cooked and sauce is thickened.
12. Optional: Serve over basmati rice cooked in chicken broth or use thick bread to scoop up the meatballs & lentils.

ground chicken, olive oil mayonnaise, fresh parsley, lemon juice, egg, whole wheat bread crumbs, garam masala, black pepper, salt, olive oil, olive oil, onion, garlic, fresh parsley, chicken broth, water, potato, red lentil, ginger, garam masala, ground coriander, ground turmeric, ground cumin, black pepper, salt, ground cardamom

Taken from www.food.com/recipe/indian-chicken-meatballs-and-lentil-stew-506068 (may not work)