This Indian meatballs recipe with a creamy sauce makes tender

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Brown the meatballs on the stove to get a nice crispy sear. Set the browned meatballs aside while you prepare the sauce. Sauté the shallot and garlic together. Then add in the peppers and cook until tender. Sprinkle in the curry powder and toast up the spice. Pour in the coconut milk and let the sauce come to a boil.

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Preheat oven to 425° F (220°C). Line a baking sheet with parchment paper or aluminum foil. Add all the chicken breast, coriander, turmeric, garam masala, mint, cilantro, and salt to a bowl and mix well using your hands. Using a small cookie scoop, scoop the meat and roll into balls.

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In a medium bowl, add the ground beef, garlic, salt, breadcrumbs, and chopped cilantro. Combine well and shape into small 1 ½-inch balls. Pro tip - do not over mix the ground beef mixture otherwise the meatballs will be tough. Indian Coconut Curry with Meatballs, meatball curry. Lower the heat and place all the meatballs in the curry.

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Add the tomato paste and cook for 1 minute. Add the beef broth, diced tomatoes, and stir to combine with the spiced onion and flour mixture. Add the coconut milk, red chiles, bay leaf, and simmer for 20 minutes. Add the cooked meatballs to the curry, stir to combine and coat, and simmer for 10 minutes.

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Cooking the curry. Put the fried onion and yogurt in a blender and blend to a paste. Heat the oil in a broad and heavy-bottomed vessel like a dutch oven and add the whole spices. Let them sizzle for a few seconds. Add the onion, ginger and garlic pastes, coriander powder, chilli powder and salt and stir.

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Once the oil is hot, add the meatballs to the skillet and sear for 2-3 minutes per side. Add the yellow curry paste and coconut cream to the skillet, stir to combine. Cover, reduce the heat to low and simmer for 15 minutes. Divide the cooked rice between four bowls. Top each bowl with 6 meatballs and curry sauce.

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Directions. In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste. In a.

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Add garlic, ginger, curry powder and flour and cook 1-2 minutes. Stir in beef broth, tomatoes and tomato paste. Bring to a boil, reduce heat and simmer 15-20 minutes or until thickened. Add coconut milk, cilantro and salt and black pepper to taste. When meatballs are finished, add to sauce, stir gently to coat.

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Fry for 1 minute. Add all the powdered spices (coriander, cumin, red chili powder, garam masala, and turmeric) and fry for 2 to 3 minutes. Add the tomatoes and mix well. Fry the masala until the oil begins to separate from the onions and tomatoes. Add the warm water to the masala and season with salt to taste.

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Instructions. In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt. Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

This Indian meatballs recipe with a creamy sauce makes tender

Taste and season with extra salt if needed. Return the mixture to the saucepan, cover, and keep warm while you make the meatballs. Preheat a large skillet over medium-high heat. Add the tallow or oil and once hot, lay the meatballs down. You might have to work in batches, don't overcrowd the pan.

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Add in a few bay leaves for flavor as well. Add in a few pieces of chopped potatoes and bring to a boil. Fry the onions in oil. Add potatoes to the curry. Lastly, add in the cooked meatballs and allow them to soak and cook with the curry for a little while longer. Add meatballs to the curry.

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Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer and then reduce the heat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it. Serve the curry over rice with some cilantro on top.

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Heat the oil in a medium saucepan. Add the chopped onion and saute 3-5 minutes or until soft, add the garlic and saute another minute. Stir in the tomato paste, broth, sour cream (or yogurt), salt, pepper, and all of the spices. Transfer the sauce to a blender and blend until smooth.

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Transfer to a plate, and fry remaining meatballs. Once meatballs are cooked, clean out skillet. Add 1/4 cup ghee to skillet and melt over medium-low heat. Add garam masala, paprika, coriander, cayenne pepper, ginger, and cinnamon stick. Stir fry 1 minute until fragrant and a smooth, incorporated paste.

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Add the garlic, ginger, Serrano pepper and cook for 1 minute, then add the tomato sauce and spices to the pan and cook for 5-6 minutes, stirring frequently. Add the water, mix well, then add koftas. Cover with a lid, reduce the heat to medium low, and cook for 12-15 minutes or until the koftas are cooked through.