Curried Beef Balls

Author: Canadian Living

Spicy hot curries are doubly warming and therefore appropriate for a winter dinner. Serve this northern Indian dish with rice (nutty-flavoured basmati if possible, available in Indian speciality shops), a yogurt and cucumber salad, and a fruit chutney. For a milder curry, reduce the cayenne pepper to 1/4 tsp (1 mL).

  • Portion size 6 servings


Beef Balls:
  • 2 lbs lean ground beef
  • 1 egg
  • 1/2 cup minced onion
  • 1 clove of garlic minced
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons oil (approx)
  • 1 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 1 can tomato undrained
  • 1/2 cup plain yogurt
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup chopped fresh coriander leaf if available
Spice Mixture:
  • 2 tablespoons ground coriander
  • 1 tablespoon crushed poppy seeds
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground cardamom
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch mace
  • 1 pinch saffron


Spice Mixture: Combine all spices and set aside.

Beef Balls: Using your hands, mix together meat, egg, onion, garlic, salt and 1 tsp (5 mL) of the spice mixture. Form into 18 balls and roll in flour.

In large heavy saucepan, heat oil over medium-high heat and brown beef balls on all sides, turning carefully to avoid breaking. With slotted spoon, transfer meat to plate.

Sauce: Add more oil to pan if necessary and saut?nions, garlic, ginger and remaining spice mixture; cook over medium heat 6 to 8 minutes. Return beef to pan.

Chop tomatoes coarsely and add along with liquid to pan. Gently stir in yogurt and lime juice. Cover partially, bring to boil, and immediately reduce heat; simmer gently for 1-1/2 hours, stirring occasionally, until sauce has become a smooth rich brown and meatballs are tender.

Garnish with coriander if using.

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Curried Beef Balls