Indian Meatball Curry Recipe

Ingredients

• 1/4 cup oil
• 2 medium onions (minced)
• 4 cloves garlic (minced)
• 2 inch piece of ginger (minced)
• 2 teaspoons curry powder
• 1 teaspoon EACH: cumin and coriander
• 28 ounce can crushed tomatoes
• 1/4 cup plain yogurt, whipping cream, coconut milk, or cashew cream (see notes)
• 2 tablespoons almond butter or tahini
• 2 teaspoons sea salt
• 2 tablespoons brown or coconut sugar
• 2 lbs. ground beef, or ground pork, or ground lamb, or a combination
• 2 tablespoons EACH: very finely minced ginger and onion
• 1 tablespoon EACH: sea salt, curry powder, and fish sauce
• 4 cloves garlic (minced)

Instructions

1. 1

   saute ingredients: Heat 3 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.

2. 2

   blend: Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and sugar. Blend on high until smooth.

3. 3

   make meatballs: While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.

4. 4

   cook meatballs: Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.

5. 5

   combine: Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.

6. 6

   finish: Serve the curry over rice with some cilantro on top.