Indian Spiced Meatballs in Curry Sauce

★★★★★ 3431 Ratings : INDIAN SPICED MEATBALLS IN CURRY SAUCE #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe


I’ve always been a firm believer that food should be fun, easy (most of the time) and off the scale flavourful. These meatballs in curry sauce combine all three!

I came up with this recipe about a year ago when Brad and I were following a low carb diet. I like meat and veg but when that’s all you eat day after day, you have to get more creative than just grilling a steak with some spinach on the side.

Normally I make curries often and usually with chicken breasts or chickpeas and butternut squash. Not exactly sure what prompted me to go with meatballs that one fateful night but most likely boredom with the usual, and was I ever happy I did!

Fun fact: Meatballs are called “kofta” in India and they are shaped more like mini sausages than our meatballs.

The recipe for the one I am sharing today was adapted from a very inspirational and one of my favourite writers Madhur Jaffrey, although I might’ve inadvertently combined two different regions of India in one recipe by simply getting carried away and being me. It’s okay, we love unity, right?!

Ingredients
For the meatballs

  • 2 lbs lean ground pork
  • 1 1/2 " long piece of ginger peeled and grated or 1 tsp dried ginger
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp plain yogurt
  • 1 tbsp vegetable oil

For the curry sauce

  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 inch long piece of ginger peeled and grated
  • 1/4 cup cilantro stalks chopped
  • 3 tbsp Indian curry paste not sauce
  • 1-14 oz/400 ml can of chopped tomatoes
  • 1 cup/250 ml water
  • 1 cup black kale/cavolo nero chopped
  • 1/2 cup/125 ml light cream/single cream
  • 1 tsp garam masala
  • cilantro leaves chopped



Instructions

  1. In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
  2. 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.
  3. 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.
  4. 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.
  5. see more step here : vikalinka.com

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