View my step-by-step video
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!
- 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
- 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
View my step-by-step video
I’ve made Kheema so many different ways and it’s only last year that I made Xanti Pinto’s Goan Kheema. I’ve heard Xanti(pronounced Shanti) and a few others RAVE about Alves Fernandes’s recipe on the facebook group – Traditional Goan Foodies. Now, I know that Alves is an amazing cook and his blog is top notch, but I wondered why everyone was raving about this kheems so I decided to try this for myself! They weren’t lying … this recipe is stellar. There are a few steps to making this recipe, but it truly is worth the effort.
I call this Goan Masala Kheema as the ground beef is slathered and simmered in a delicious Goan masala blend.
I’ve adapted the recipe to make it easier to prepare, I hope you enjoy it! Thanks Alves for publishing such great recipes! Please check out his amazing blog right here!
- 2 lbs regular ground Beef
- 1.5 tbsps each of Ginger and Garlic paste
- Juice of 2 Limes
- 10 Kashmiri Chillies
- 2 inch stick of cinnamon
- 4 cardamons
- 2 tsps Cumin
- 2 tsps white poppy seeds or khus khus
- 1 tsp cloves (30)
- 1.5 tsps of Black Peppercorns (60)
- 1 tsp Turmeric
- 1 cup of roughly chopped Garlic (12 cloves)
- ½ cup of roughly chopped Ginger (2 inch piece)
- 1 cup of Goa Vinegar
- 1 stock cube
- 2 horizontally slit green chillies
- 2 cups diced Onions
- 1 cup cubed Potatoes
- Marinate the ground beef with salt, the juice of a lime and the ginger & garlic paste
- Add the chillies, Cinnamon, cardamom, Cumin, Poppy seeds, cloves, black peppercorns, turmeric and process, followed by the Garlic, Ginger and half the vinegar
- Boil the ground beef with one cup of water and cook till 75% done
- If there’s any meat scum that floats to the top, just remove it – after it’s about 75% cooked just remove it from the heat
- Add Salt to taste
- Add some oil to another pan and just fry the cubed potatoes till half done, remove and drain on kitchen towel
- Add the diced Onions and saute this till it gets nice and
- Add the masala back into the pan
- Add 1 cup of fresh diced tomatoes, give it a few moments to heat up and then mix everything together
- Cook the masala base for 10 – 15 mins till the tomatoes have had a chance to soften and blend in with the masala
- Add the boiled ground beef and the water back into the saute pan.
- Mix this in and allow that masala mixture to coat the ground beef.
- Add some water to my food processor and add this in as well.
- Cover and cook
- Add the stock cube and salt to taste
- Add the juice of a lime
- Add 1 cup of frozen peas,& the green chillies
- Add the half cooked potatoes in cover in and allow it to cook
- Garnish with Coriander
View my step-by-step video
It’s easy to just go out and but store bought marinade, but you can’t compare it to this spectacular blend of spices. Try it for yourself!
DIY Tandoori Masala blend
- 1.5 cups plain yoghurt
- 1 tbsp chilli powder
- 1/2 tsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves & turmeric
- 1 tsp black salt
- 2 tbsps each ginger and garlic paste
- 2 tbsps oil
- 1 tsp red food color
- 2 - 3 tbsps cup chopped coriander
- To make the marinade, just mix all the ingredients together
- Marinate overnight
- Works great with Chicken breasts, dark meat, wings, fish, shrimp and even paneer!