Kafta in Vindaloo     


Description
Curry TypeVindaloo
StrengthVery Hot
DifficultyUnknown
SourceTerry Pogue
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings2
Ingredients1 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
cornstarch
cold water
1 can chicken stock
InstructionsMix 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
Notes
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