Nov 27, 2011

Beef Kefta Curry

I love curry dishes.  This one can be flaming hot or very mild.  Unlike Moroccan food, which can take hours to prepare, Indian dishes are usually quick and easy to make with just as much flavor.  This recipe is wonderful and you will feel like you are eating in India once the first bite is taken.  


For the meatballs
1 lb ground beef or lamb
3 TBS onion, chopped
1 TBS chopped cilantro 
1 TBS plain yogurt
4 TBS flour
2 tsp cumin
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
1 fresh green chili, seeded and finely chopped or you can use canned
2 garlic cloves, minced
1/4 tsp black mustard seeds
salt/pepper to taste
1 egg

Mix all of the above ingredients together in a large mixing bowl.  Shape into balls and set aside.

For the curry sauce
2 TBS butter or vegetable oil or a combination of both
1 onion, chopped
2 garlic cloves, minced
3 TBS curry powder
1 tsp cardamom powder or 4 green cardamom pods
2 1/2 cups of  chicken stock
1 TBS tomato puree
2 TBS plain yogurt
1 TBS cilantro, chopped

Heat the butter in a pan over medium heat.  Add the onion,garlic and cilantro and saute for about 10 minutes until the onion is soft.  Reduce the heat and then add the spices, stirring well. Then add the rest of the ingredients and stir well.  Simmer for about 10-20 minutes.  You want the sauce to be somewhat thick when finished.  Slowly add the meatballs.  If you stir them too much they will break apart. Simmer for another 20 minutes.  If it becomes too dry add more water.  Serve with naan or over plain rice.  Enjoy!