Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Extra lean ground round |
| 2 \N | Inches fresh ginger, peeled and minced |
| 2 cups | Garlic, peeled and minced |
| 4 \N | 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 |
| \N \N | Jar vindaloo paste |
| \N \N | Cornstarch |
| \N \N | 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@...>