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
- 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
- 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.