This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.
This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.
Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!
Ingredients
- 1 lb, 500 gms ground Beef, Mutton or Lamb
- 2 tbsps Gram or Chana Dhal
- 10 red Kashmiri Chillies
- 2 tbps of Coriander seeds
- ½ tsp Cumin seeds
- 1 tsp Peppercorns
- 8 Cardamoms
- ½ tsp Cloves
- 1 inch stick Cinnamon
- 8 cloves Garlic
- 1 inch stick Ginger
- ¼ cup vinegar
- 1 cup + extra Water
- 1 cup finely diced Onions
- 1 cup finely sliced Onions
- 2 tsps diced green Chillies
- 400 ml Coconut Milk
- Salt to taste
Instructions
- Roast the gram dhal, cool and process OR substitute gram flour
- In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
- Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
- Test a small piece to make sure the spices and salt are in balance
- Make into meatballs
- In a saute pan melt the ghee and add the other half of the spice paste
- Add the water to the food processor and add that water to the saute pan and bring to the boil
- Add the coconut milk and salt to taste
- Immerse the meatballs in batches and cook and remove
