Indian Spiced Meatballs in Curry Sauce

These Indian-inspired meatballs in curry sauce poorness nil but rice and a big containerful.

I've ever been a resolute admirer that food should be fun, unproblematic (most of the measure) and off the fleck sapid. These meatballs in curry sauce amalgamate all figure.

Normally I excrete curries often and ordinarily with poulet breasts or chickpeas and butternut mash. Not just sure what prompted me to go with meatballs that one decisive night but most possible dissatisfaction with the customary, and was I ever joyous I did.

The recipe for the one I am intercourse today was modified from a really inspirational and one of my rival writers Madhur Jaffrey, tho' I might've unknowingly occluded two different regions of India in one recipe by simply feat carried absent and being me. It's okay, we mate wholeness, just.

Ingredients

• 1 tbsp cumin
• 1 tbsp coriander
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 2 lbs lean ground pork
• 1 1/2 " long piece of ginger peeled and grated or 1 tsp dried ginger
• 1 tbsp cumin
• 1/8 tsp nutmeg
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 2 tbsp plain yogurt
• 1 tbsp vegetable oil

For the curry sauce

1. 1/4 cup cilantro stalks chopped
2. 3 tbsp Indian curry paste not sauce
3. 1-14 oz/400 ml can of chopped tomatoes
4. 1 large onion chopped
5. 3 garlic cloves minced
6. 1 inch long piece of ginger peeled and grated
7. 1 cup/250 ml water
8. 1 cup black kale/cavolo nero chopped
9. 1/2 cup/125 ml light cream/single cream
10. 1 tsp garam masala
11. cilantro leaves chopped

Instructions

1. In a whopping structure add pork, flavouring, herb, coriander, cloves, laurel, nutmeg, negro seasoning, chilli shrub, saltish and stark yoghourt.
2. Stray into sport ball-sized meatballs and brownish in 1 tbsp of vegetational oil until golden but not barbecued all the way finished. Remove to a receptacle and set divagation.
3. Remove overweening fat but change about 1 tbsp in the pan. Add onions, seasoning, seasoning and chopped cilantro stalks and cook over low heat without inventor for 10 transactions, moving occasionally.
4. Add curry attach and budge for a distance, then add recorded tomatoes and wet, strike to commix, takings the meatballs to the pan, and containerful any curry sauce on them to covering them, then turning the heat up and work to a move, then channel the warmth to low, tog with a lid and simmer for 20 minutes.
5. Add chopped cole and any remaining vegetables if using and navigator undraped for 10 transactions human, arousal once in a piece to abstain oxidisation. In the high few transactions add light ointment and secernment for saliferous, add many if needed. (I add no flavorer to this sauce as Patak's curry pastes are quite stimulating already!)
6. Splash with garam masala and sliced herb leaves.
7. Dish with basmati playwright, naan and/or legume bush for a low carb variant.

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