Indian Spiced Meatballs in Curry
This Indian inspired kofta curry aka meatballs with sauce only requires regular basmati rice and an outsized spoon!
INGREDIENTS
For the meatballs
2 pounds of lean ground pork or lamb
1 tablespoon of peeled and grated fresh ginger or 1 teaspoon of dry ginger
1 tablespoon cumin
1 tablespoon coriander
¼ teaspoon of powdered cloves
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ teaspoon black pepper
¼ teaspoon of cayenne pepper
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon oil
For the sauce
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon of peeled and grated fresh ginger
2 tablespoons chopped cilantro
3 tablespoons Indian curry paste without sauce
400 gl / 14 ounces canned chopped tomatoes
250 ml / 1 glass of water
10g / 1 cup black kale / cavolo nero or chopped spinach
125 ml / 1/2 cup coffee cream / light cream or coconut milk
1 teaspoon salt masala optional
2 tablespoons chopped cilantro
INSTRUCTIONS
1.In a large bowl, combine the 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 tablespoon oil until golden brown but not fully cooked. Place on a plate and put aside .
3.Discard excess fat but leave about 1 tablespoon within the pan. Add the chopped onions, garlic, ginger and coriander stalk and cook over low heat without browning for 10 minutes, stirring occasionally.
4.Add the curry paste and stir for a short time , then add the canned tomatoes and water, mix well, put the meatballs back within the pan and pour a touch sauce to coat them, then happen the warmth and convey to a boil, then reduce to low heat, cover with a lid and simmer for 20 minute.
5.Add chopped kale and other vegetables if using and cook uncovered for an additional 10 minutes, stirring occasionally in order that they don't burn. At the eleventh hour , add coffee cream and taste the salt, adding more if necessary. (I'm not adding salt to the present sauce because the Patak curry paste is salty enough already!)
6.Sprinkle with garam masala and chopped cilantro. Serve with basmati rice, naan and / or lentil dhal for a low-carb version.
