Tuesday, September 20, 2016

indian-style meatballs in masala sauce

Aside from the countless (less than 10?) Mexican restaurants, 3 Chinese, 1 Greek, 1 Japanese and 1 Thai restaurant in town-the other (had) exotic place to eat where I live was an Indian restaurant(Delhi style). Well-too bad it burned down. Methinks it was not an accident-but I'm just speculating.

Indian food is expensive to make but especially for 3 or more people. It's the spices that makes this cuisine pricey. Plus making it authentic-you have to use lamb or goat meat. Yeah, you can use beef-good quality lean beef (Veal?).

But Indian cuisine seldom-if NOT uses beef especially in India and if you're a devout Hindu. They consider cows sacred. There is a ban in the slaughter of cows. If it is imported beef, I read they can eat beef-irregardless if your Hindu or not.

Here in the states and elsewhere having an Indian community, they prepare dishes for commercial eating with what meat is readily available-even pork.

Recipe for the side salad and rice

Disclaimer: I do not know what I am talking about but I assure you this recipe has 100% Indian flavors to it. Message me nicely to correct if I am wrong. Namaskar!


Ingredients:

Serves 3-4

Meatballs

1 lb ground lamb meat (substitute with chicken/turkey; goat, veal or pork)
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chili powder
2 tsp garam masala
1 medium onion, very finely diced
4 cloves garlic, very finely chopped
1 tbsp ginger, grated
1/2 tsp ground fennel seeds
3 T cilantro, finely chopped

Little oil in a little bowl or dish

Masala Sauce

2 T oil
1 large onion, finely chopped
4 cloves of garlic, finely chopped
2 tsp ginger, grated
1 tsp salt
1 tsp turmeric
1/2 tsp ground fennel seeds
1 chili pepper, seeded & deveined; chopped
½ tsp chili powder
1 cup (200g) canned tomatoes
1/2 cup plain yogurt
1/2 cup coconut milk
1 tsp garam masala
Finely chopped cilantro, for garnish (optional)

Procedure

Meatballs

In a large bowl, mix all the ingredients for the meatballs.
Rub your palms with oil and form meat mixture into 2" meatballs.
Place the meatballs 2" apart on a foil-lined baking sheet.
Broil on low, on the lowest part of the oven. After 7 minutes take out and turn the other side of the meatballs, broil for 7 minutes.
Take out from oven and set aside to cool.

Masala Sauce

Preheat a large saute pan on high until smokey.
Add 2 T cooking oil and stir in garlic and onion. Saute for 1 minute.
Reduce heat and add ginger, fresh chili pepper, tomatoes, salt, turmeric, fennel seed powder, and chili powder. Stir and cover to simmer for 15 minutes.
Uncover and add yogurt, coconut milk and meatballs; stir to combine and cover to simmer for another 15 minutes.
Uncover and stir in garam masala. Continuously simmer for another 5 minutes, uncovered.
Remove from heat.

Recipe idea taken from this this and this