kafta in vindaloo

Categories
Indian
Beef
Yield
2 Servings
MeasureIngredient
1 pounds Extra lean ground round
Inches fresh ginger, peeled and minced
2 cups Garlic, peeled and minced
Fresh green chilies,seeded and chopped
1 tablespoon Garum masala or curry powder
⅓ cup Fresh bread crumbs
1 large Egg or 2 egg whites
1¼ teaspoon Kosher salt
  Jar vindaloo paste
  Cornstarch
  Cold water
1 can Chicken stock

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@...>

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