Meatball Curry

Oh Aarti, how I love thee.

I rooted for you on Food Network Star. I DVR your show. I've cooked many of your dishes and have yet to have one disappoint. You're my go-to for Indian food. Little did I know you had this delicious Italian-Indian hybrid dish just waiting for me to try?

This dish is like American comfort food, but better. This is a curry, but it does not have curry powder in it which I think scares a lot of people from trying Indian food. {why? I don't know - curry powder rocks!} The meatballs are packed with flavor, as is the sauce. You can serve it over anything you'd like - it would work over basmati rice {a nod to it's Indian roots} or pasta {a nod to it's Italian roots}. Either way, it'll soon be a favorite meal at your house when you're looking for all things warm, hearty, and comforting.

 

Meatball Curry

Meatballs:

1 pound ground beef (I used turkey, you could also use lamb)

1 green serrano chile, minced

2 teaspoons minced fresh ginger

2 tablespoons minced fresh cilantro

Kosher salt

 

Curry:

3 tablespoons coconut oil or canola oil

1/2 teaspoon brown or black mustard seeds

4 shallots, thinly sliced (about 1 cup)

5 cloves garlic, minced

1 (1-inch piece) ginger, peeled and minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 medium tomatoes, finely diced

1 (14-ounce) can full-fat coconut milk

Kosher salt

2 tablespoons minced fresh cilantro

2 teaspoons lime juice (about half a lime)

Serving suggestions: Rice, naan bread, pasta

 

For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. Divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs.

For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the shallots, garlic, and ginger and cook until golden brown. Then add the ground coriander, cumin, and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, 1/4 cup of water, 1/2 teaspoon salt, and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, pasta, or with naan bread.

Source: Aarti Sequeira