Spicy Meatball Curry
I loved traveling through India. It was so exotic and the people so loving. Also I thought that the food was terrifically good as well as healthy. You just had to watch where you ate. Now, I often add curry and similar spices to my foods. Here is one recipe that I really think is tasty. You don’t often think of India and meatballs since it seems to be more traditionally an Italian or even Hungarian dish, however, India has a myriad of recipes for their meatballs—some stuffed with hard-boiled eggs, others with dried plums and raisins. So, here’s my take on an Indian Meatball Curry. It’s a two step process with a lot of versatility and tasting as the dish progresses. All depends on your taste buds.
Ingredients for the meatballs:
1 lb ground turkey (I use freshly butchered ground turkey, but if you insist, you can use beef or lamb)
2 chopped garlic cloves
Salt to taste
1/4 C. chopped fresh mint leaves
1/4 C. chopped fresh parsley
1 ¼ tsp. paprika
1 ¼ tsp. ground cumin
1/2 tsp. coriander seeds (you can also use the ground variety; I prefer the seeds)
1/4 C. plain bread crumbs
2 Tblsp. olive oil
A 2 inch piece of ginger, peeled and grated
4 Tblsp. chopped onion
Combine all the meatball ingredients and with damp hands, form about 24 meatballs. At this point you can refrigerate them for several hours to have the ingredients meld but if you don’t have the time to do this, don’t bother. They will still be very tasty.
Ingredients for the curry sauce: (This is the shortcut way and I think it’s very good and easy.)
One Kitchens of India Paste for Butter Chicken Curry in the 3.5 oz. package
2 C to 3 C water (or a bit more if you wish the sauce to be a little thinner and less spicy)
1 two inch stick of cinnamon
4 Tblsp. plain yogurt (I use the Greek kind and it can be either fat or non-fat)
4 whole cloves
2 to 4 heaping Tblsp. of medium heat Chipolte Salsa (depending how spicy you wish it to be)
2 or more tablespoons of currents or raisins
1. Put sauce ingredients in a large skillet and slowly heat on top of stove on medium heat. Stir till all ingredients are well blended and simmer with a tight fitting top for about 5 to 10 minutes.
2. Then add meatballs in a single layer in the sauce and simmer with the top on for 50-60 minutes.
3. Shake pan occasionally or very gently stir being careful to not break up the meatballs. I turn the meatballs over in the sauce very carefully about 3 times during the whole cooking time.
Serve with rice or Nan. Top this dish with a generous dab of yogurt to set off the spices and decorate it with some left over mint and parsley.
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