Minggu, 15 Januari 2012

Curried Indian Meatballs

While making this dish, I tasted the sauce for the first time and since I didn't quite like it I thought I would never make this dish again. But after the sauce simmered for 20 minutes on the stove it totally changed its taste, a little bit sour with a hint of spicyness. In the end I had an incredible aromatic dish, the sauce reminded me a little bit of our German Gulash and the meatballs were juicy and tender even after reheating the leftovers the next day.
I am not sure if this a typical Indian dish, because the Indian flavors were very subtle, but either way it was absolutely delicious.

Curried Meatballs
(Bal Arneson)

  • Meatballs
  • 1 lb. ground meat (pork, beef or veal)
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons tamarind pulp*
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons grapeseed oil
  • *Can be found at specialty Asian and Indian markets.
  • Sauce
  • 2 tablespoons grapeseed oil
  • 2 tablespoons chopped fresh garlic
  • 1 green chile, minced
  • 3 bay leaves
  • 1 tablespoon garam masala
  • 1 tablespoon dried oregano
  • 1 teaspoon turmeric
  • Pinch salt and freshly ground black pepper
  • 2 tablespoons tamarind pulp*
  • 4 tomatoes, chopped
  • 1 cup red wine

For the meatballs:

Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.
To make the sauce:
Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice

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