Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Kafta in Vindaloo

Rate This Article

Comment On This Article

Ingredients
  • 1 pound extra lean ground round
  • 2 inches fresh ginger peeled and minced
  • 2 cloves garlic peeled and minced
  • 4 fresh green chilies seeded and chopped
  • 1 tablespoon garum masala or curry powder
  • 1/3 cup fresh bread crumbs
  • 1 large egg or 2 egg whites
  • 1 1/4 teaspoons kosher salt
  • jar of vindaloo paste
  • cornstarch
  • cold water
  • 1 can chicken stock
Instructions

Serving Size: 2. 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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com