| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Indian |
Indian, Beef |
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 |
tb |
Garum masala or curry powder |
| 1/3 |
c |
Fresh bread crumbs |
| 1 |
lg |
Egg or 2 egg whites |
| 1 1/4 |
ts |
Kosher salt |
|
|
Jar vindaloo paste |
|
|
Cornstarch |
|
|
Cold water |
| 1 |
cn |
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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