Beef Meatball Balti Curry Food

INDIAN MEATBALL CURRY

Steps:

• Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
• Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you're using, the sugar. Blend on high until smooth.
• While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
• Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
• While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.

BEEF MEATBALL BALTI - CURRY RECIPE

Steps:

• Fry onions for 10 minutes with lid on with half the oil, until browned.
• Add the chopped peppers and continue to stir.
• At the same time in a separate pan, fry the meatballs until brown on the outside. When fully browned, remove from heat.
• Place garlic into a pile in the middle of the pan. Add the remaining oil and fry for a couple of minutes until lightly browned. Stir with onions.
• Add curry paste, stir and fry for a minute.
• Pour on chopped tomatoes and stir well.
• Add meatballs, stir in well. Put the lid on and simmer until meatballs cooked through. This is usually 5 minutes.
• Serve with basmati rice and garnish with coriander.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

MEATBALLS WITH JAMAICAN-STYLE CURRY

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

BEEF BALTI

Steps:

• In a small pan over a moderate heat, add the coriander seeds, cumin seeds, cinnamon, fennel seeds, mustard seeds, cardamom pods, fenugreek seeds and cloves. Stir them gently for 30 seconds until the seeds start to pop and spit around the pan. Remove from the heat.
• Add to a pestle & mortar or a spice grinder and drind into a fine powder.
• Add the turmeric powder, chilli powder, curry leaves, garlic, ginger and finally the vinegar. Stir well to combine everything. Set aside.
• Heat a non-stick wok or frying pan over a moderate heat with the 1/4 cup of oil until just hot. Add the curry paste and fry gently for 2-3 minutes, stirring regularly to avoid sticking. Remove from the heat and spoon the paste into a bowl and set aside.
• Add the beef to a saucepan and add one heaped tablespoon of the curry paste. Cover with 4½ cups water. Bring to a boil and reduce the heat to low. Simmer gently for 1 hour.
• Remove from the heat and using a slotted spoon, take out the beef and place in a separate bowl. Keep the cooking liquid.
• In a non-stick wok, heat 2 tbsp oil over a medium heat until hot. Add the onion and bay leaf and fry for 4-5 minutes until browned and softened. Add the remaining curry paste and stir into the onion before adding the beef. Stir well for 1-2 minutes.
• Add about 1 cup of the beef cooking liquid and the salt. Let it gently bubble for 5-10 minutes to reduce to a thick sludgy consistency. Repeat this process of adding liquid and reducing to a thick consistency for about 30 minutes, until all the cooking liquid has been used. You should end up with a thick sauce coating the beef and very soft onions. Some of the oil should also have separated, this is normal. See the pics and video in this recipe for a visual guide to how it should look.
• You're done! Remove from the heat and serve your beef balti with Indian Breads, like flaky paratha, roti, chapatis or naan. You can also serve with basmati rice of course.

MEATBALL CURRY

Steps:

• Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
• Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
• Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.

MASALA MEATBALL CURRY

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

BALTI BEEF

Steps:

• BALTI SAUCE:.
• Melt the ghee in a wok or large skillet over medium-high heat.
• Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
• Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
• Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce.
• BEEF:.
• Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
• Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
• Add the bell peppers and continue stir-frying for 2 minutes.
• Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
• Add the balti sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender.
• Adjust the seasoning, if necessary.
• Garnish with cilantro sprigs and serve with Indian bread.