1 lb ground beef,lamb,or chicken
1 small onion,chopped
1/2 cup chopped parsley
salt/pepper
Curry Sauce
2 cups water
1 tablespoon cumin
1teaspoon coriander powder
1/2 teaspoon or less Chile powder
4 cardamom pods
pinch Cinnamon
1 tablespoon curry powder
1/4 teaspoon gram masala
2 tablespoons tomato paste
1 small chopped tomato
1 bay leaf
1/4 cup labneh or greek or dahi yogurt
chopped cilantro for garnish
4 cloves crushed garlic mixed with 1 tablespoon grated ginger
2 tablespoons lemon juice(Optional)
2 tablespoons oil
How2:
Mix the kefta and roll into balls.
In a pot on med-high heat add kefta balls cook untill brown, at this stage were not cooking to cook them all the way. browning forms a barrier to prevent them from falling apart in the sauce.
Remove meatballs from pot. in the same oil add onions sautee for a few.
Add in spices, garlic and ginger ,followed by tomato paste and chopped tomato.
allow it to cook for about 3-4 mins.
Add water,bring to a boil.
reduce heat and add meats balls. Cook for about an hour at the most this insures the meatballs are fully cooked and the sauce flavors develop.
After they are cooked in a bowl mix about 1 cup of the sauce with the yogurt or labneh.
Remove meat balls at the point so they dont become broken.
Add the yogurt back into the sauce remove bay leave or any huge pieces of spices. place the sauce into a blender or use a hand blender in the pot to create a creamy sauce. add salt to your liking. bring the sauce up t o a simmer to thicken.pour over meatballs
Add cilantro at the end as a garnish and extra flavor.add lemon juice mix.
Pour this curry over the meatballs serve with rice!
ENJOY!!!
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