Saturday, March 10, 2012

Curried Meatballs

From, Aarti Sequeira

1 lb. ground beef
1 serrano chili, minced
2 tsp minced ginger
2 Tbsp minced cilantro
1 tsp Kosher salt

3 Tbsp canola oil
1/2 tsp black (or yellow) mustard seeds
1 cup thinly sliced shallot (about 4)
1-inch piece ginger, minced
2 tsp coriander
1 tsp cumin
1/2 tsp cayenne
2 tomatoes, diced
14-oz full-fat coconut milk
1/2 tsp Kosher salt
2 Tbsp cilantro, minced
2 tsp lime juice (about 1/2 lime)

Make the meatballs by gently mixing all ingredients together.  Form into 16 balls.

In a large skillet over med-high heat, heat oil.  Add mustard seeds, covering immediately with lid to prevent splatter.
Add shallots, garlic, and ginger; cook until golden brown.  Add coriander, cumin, and cayenne.  Stir and cook 30 seconds.  Add tomatoes and cook 5 minutes, until soft.
Add coconut milk, 1/2 cup water, 1/2 tsp Kosher salt.  Bring to a boil.  Turn down heat and add meatballs.  Cook 15-20 minutes.
Add cilantro and lime juice to pan.

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