Beef Meatballs in Kofta Sauce
1 pound of ground beef
1 medium onions, finely chopped
1 cloves garlic minced
1/2 tsp. finely grated fresh ginger or 1/4 tsp. ground ginger (you can freeze fresh easily and just grate when you need some)
1 small green or red chile, seeded and finely chopped or some jarred jalapenos (optional)
1.5 tsp. Real Salt or sea salt (use less if using sea salt)
1 tsp. garam masala (NOT OPTIONAL, see recipe below)
1 egg beaten
Mix all ingredients except the oil in a large bowl and form into small balls.
Heat some coconut oil or butter in a large skillet over medium-high heat.
Fry meatballs about 5 minutes on each side until golden brown or bake in 350 oven until browned. Drain on paper towels. They don’t have to be completely brown in the middle because you are going to simmer later.
2 tbsp. butter
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tsp. turmeric (or curry powder)
1 tsp. chili powder
1 tsp. garam masala (NOT OPTIONAL)
2 tomatoes, chopped (or a can)
2 tbsp. lemon juice
1 tsp. sea salt
1 can coconut milk
Place butter in a large saute pan over medium heat. Add onions and garlic and saute until golden, about 10 minutes (90% of all Indian Dishes require this long onion cooking time, its the ancient secret!).
Add turmeric, chili powder, and garam masala and cook, stirring about 1 minute.
Add tomatoes, lemon juice, and salt.
Stir in coconut milk.
Add meatballs to the sauce, cover, and simmer 10 minutes.
Serves 4. Serve over rice, brown or white. Sometimes for the kids, a little half teaspoon of sugar at the end brings it together.
1 cup of spinach chopped well
1/2 cup of chopped cilantro
1/2 cup raisins
Mix together this dressing:
1/3 cup of either plain yogurt or sour cream mixed with 1 tbs. of honey
2 tsp of lemon juice
Toss together. Delicious.
Garam Marsala If you have a bunch of indian spices, its a blend of cardamon, cinnamon, cumin, ground coriander. I use a coffee grinder to grind the whole spices I get cheap at the Indian market.