Meatball Curry

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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!

Meatball Curry

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

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. 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
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Meat & Mushroom Melts

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Meat and Mushrooms are a marriage made in heaven. For decades they’ve enhanced each other in many many recipes. Not only do they compliment each other in flavour but they also really are really economical to use together in the technique called Blend and Extend. Blend and Extend is the technique of  mixing ground meat together with finely chopped Mushrooms. This is used in many recipes to extend the flavour  but also make your end product more economical. You are also ensured getting your protein and veggies all in one bite!

You can use any ground meat in this recipe, lamb, Chicken or Pork but I chose to use some delicious Ontario Beef. The Meat & Mushroom melts are crispy on the outside and ooey and gooey on the inside, studded with a ground beef, mushroom and fresh parsley filling. This recipe is modelled after the famous Dutch snack Bitterballen which uses just beef in its recipe. This recipe is easy to make, and although it does have a few steps you will be rewarded with a large back of these crispy gooey balls to serve at a party or game night.  They are also the perfect appetizer to prep ahead and just flash fry at the last minute.

In this recipe, I’m using beautiful brown Cremini mushrooms. If you have the time, you can dice these by hand, but I prefer to throw them into the food processor. This is cooked in a sauté pan with the beef and flavoured with some spices. It will then be folded into a luscious Bechamel and set overnight in the fridge.

Once it’s nice and firm, it will be scooped out and rolled in breadcrumbs, cooled, dipped in egg and rolled in breadcrumbs again before flash frying it in hot oil. Anything done twice is better and these melts are crispy on the outside and oozy and gooey on the inside. The texture and taste make for a wonderful surprise! See recipe below and follow the video for more detailed instructions.

Meat & Mushroom Melts

Ingredients

  • 8 oz ground Beef
  • 8 oz finely chopped Mushrooms
  • 1/4 cup finely diced red Onion
  • 3 Garlic cloves crushed
  • 1 tsp Cumin powder
  • 1/2 tsp red Chilli flakes
  • 1/2 stick (1/4) cup Butter
  • 1/2 cup all purpose Flour
  • 2 cups warm Beef stock
  • 1/4 cup chopped fresh Parsley
  • 2-3 beaten Eggs
  • 1 – 2 cups Breadcrumbs

Instructions

  1. Heat a little bit of Oil and sauté the Onions and Garlic
  2. Add the ground Beef followed by the Mushrooms and cook
  3. Add the Cumin powder and Chilli flakes and remove to cool
  4. Clear out the sauté pan, and add the butter
  5. Once melted add the flour a little bit at a time working to mix it with a whisk
  6. Add the stock a little bit at a time and mix it in, removing all lumps till it is nice and creamy
  7. Fold in the meat and mushroom mixture and add salt to taste
  8. Add Parsley, pour into tupperware containers and store overnight in the fridge
  9. Remove, and scoop out using an ice-cream scoop and roll in breadcrumbs
  10. Put the rolled balls back in the fridge
  11. Remove when chilled and roll in beaten egg followed by more breadcrumbs
  12. Fry in hot oil stirring constantly so the melts get uniformly brown
https://kravingsfoodadventures.com/meat-mushroom-melts/

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Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

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Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.

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Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

Ingredients

  • 2. 2 lbs Mutton or lamb
  • 1/4 pound ground mutton or lamb
  • 2 red onions sliced
  • 2 tsps coriander powder
  • Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
  • 2 tbsps ginger and garlic paste
  • 3 tsps red chilli paste (recipe)
  • 2 chopped tomatoes
  • 6 – 8 cups of water
  • 1 cup stirred yogurt
  • 1 cup chopped coriander
  • Salt to taste
  • 1 tsp fresh ground pepper
  • Oil for frying

Instructions

  1. Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
  2. In a separate frying pan fry 2 sliced red onions till a light golden brown.
  3. Remove the onions and add to the meat and mix well.
  4. Add the coriander and garam masala(previously roasted and ground).
  5. Add the ginger and garlic paste and chili paste and mix really well.
  6. Add the chopped tomatoes.
  7. Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
  8. Once the meat is nice and tender, add the yogurt and coriander and more water if required.
  9. Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
https://kravingsfoodadventures.com/ra-ra-gosht-chunks-of-meat-and-ground-meat-cooked-together-in-a-spicy-curry/