|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||2|
|Ingredients||1 pound extra lean ground round
2 inches fresh ginger peeled and minced
2 cloves garlic peeled and minced
4 fresh green chilies seeded and chopped
1 tablespoon garum masala or curry powder
1/3 cup fresh bread crumbs
1 large egg or 2 egg whites
1 1/4 teaspoons kosher salt
jar of vindaloo paste
1 can chicken stock
|Instructions||Mix well and shape into 12 equal meat balls. Brown on all sides with tiny bit of olive oil. Cover with plastic wrap and microwave on hi for 2 minutes. Set aside.
Add 1 teaspoon or more of Vindaloo paste and saute for a minute or two. Add 8 ounces of chicken stock. Heat and add 2 Tablespoons of corn starch mixed with cold water to make a slurry. Add just enough of the cornstarch slurry to make the sauce silky on the tongue. Put meat balls in sauce. Cover and simmer for a few minutes to plump the meatballs.
Serve with rice. We like Basmati with Mango Chutney on the side.
This can be made 2 days ahead and microwaved to reheat
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