Kafta in Vindaloo
- 1 lb Extra lean ground round
- 2 Inches fresh ginger, peeled
- -and minced
- 2 c Garlic, peeled and minced
- 4 Fresh green chilies,seeded
- -and chopped
- 1 tb Garum masala or curry powder
- 1/3 c Fresh bread crumbs
- 1 lg Egg or 2 egg whites
- 1 1/4 ts Kosher salt
- Jar vindaloo paste
- Cornstarch
- Cold water
- 1 cn Chicken stock
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
Per serving: 37 Calories; 1g Fat (23% calories from fat); 3g Protein; 4g
Carbohydrate; 0mg Cholesterol; 1582mg Sodium
Recipe By: Terry Pogue
Posted to FOODWINE Digest 30 October 96
Date: Wed, 30 Oct 1996 16:04:18 +0100
From: terry pogue
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
Per serving: 37 Calories; 1g Fat (23% calories from fat); 3g Protein; 4g
Carbohydrate; 0mg Cholesterol; 1582mg Sodium
Recipe By: Terry Pogue
Posted to FOODWINE Digest 30 October 96
Date: Wed, 30 Oct 1996 16:04:18 +0100
From: terry pogue
