Kafta In Vindaloo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Indian | Beef, Indian | 2 | Servings |
INGREDIENTS
| 1 | lb | Extra lean ground round |
| 2 | Inches fresh ginger, peeled | |
| and minced | ||
| 2 | c | Garlic, peeled and minced |
| 4 | Fresh green chilies, seeded | |
| and chopped | ||
| 1 | T | Garum masala or curry powder |
| 1/3 | c | Fresh bread crumbs |
| 1 | Egg or 2 egg whites | |
| 1 1/4 | t | Kosher salt |
| Jar vindaloo paste | ||
| Cornstarch | ||
| Cold water | ||
| 1 | Chicken stock |
INSTRUCTIONS
Mix well and shape into 12 equal meat balls. Brown on all sides with tiny bit of olive oil. Cover with plastic wrap and microwave on hi for 2 minutes. Set aside. Add 1 teaspoon or more of Vindaloo paste and saute for a minute or two. Add 8 ounces of chicken stock. Heat and add 2 Tablespoons of corn starch mixed with cold water to make a slurry. Add just enough of the cornstarch slurry to make the sauce silky on the tongue. Put meat balls in sauce. Cover and simmer for a few minutes to plump the meatballs. Serve with rice. We like Basmati with Mango Chutney on the side. This can be made 2 days ahead and microwaved to reheat Per serving: 37 Calories; 1g Fat (23% calories from fat); 3g Protein; 4g Carbohydrate; 0mg Cholesterol; 1582mg Sodium Recipe By: Terry Pogue Posted to FOODWINE Digest 30 October 96 Date: Wed, 30 Oct 1996 16:04:18 +0100 From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 93mg
Sodium: 3921.6mg
Potassium: 2021mg
Carbohydrates: 73.8g
Fiber: 3.8g
Sugar: 5.1g
Protein: 50.5g