Indian Spiced Meatballs In Curry Sauce Food

INDIAN SPICED MEATBALLS IN CURRY SAUCE

Steps:

• In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
• Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
• Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
• Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
• Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak's curry pastes are quite salty already!)
• Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

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!

SPICY INDIAN MEATBALLS

Steps:

• Water bread rolls for 15 minutes, press out water afterwards.
• Chop chilli, ginger and garlic.
• Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
• Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
• Add ground spices, fish sauce and brown sugar to dough.
• Mix all ingredients and form meatballs out of 2 tbsp of dough.
• Chop zucchini, bell pepper and green onions to 2 cm long pieces.
• Heat sesam oil.
• Roast meatballs 2 minutes from each side, then put aside.
• Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
• Put yoghourt into the pan and add meatballs again.
• Add curry paste and chicken broth
• Cook for 10 minutes. Turn meatballs after 5 minutes.
• Serve with rice and decorate with coriander leaves.
• Enjoy!