Name: 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

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.