Kafta in Vindaloo
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 teaspoon 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.