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home > recipes > meat > kafta in vindaloo
Here is a little ditty I dreamed up a few years ago. It's been used in a cookbook published by a charity group I support. It's a sorta Indian and very tasty. I have used it at cocktail parties making the meatballs bite size and as a main course (just for the family) served with basmati rice, my favorite. You might enjoy this one if you like some of the Indian flavors. Terry { Exported from MasterCook Mac } Kafta in Vindaloo Recipe By: Terry Pogue Serving Size: 2 Preparation Time: 0:00 Categories: Indian Beef Amount Measure Ingredient Preparation Method 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 teaspoons kosher salt jar of vindaloo paste cornstarch cold water 1 can 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 ----- Terry's Audiobooks http://www.cuc.edu/~wgts/Audio/audbook.html Talk Radio and COOKING Page http://www.idsonline.com/terraflora/

Kafta in Vindaloo


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keyword: kafta
keyword: vindaloo
recipes for meat
recipes by tpogue
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(posted January 6, 1999)

Here is a little ditty I dreamed up a few years ago. It's been used in a
cookbook published by a charity group I support. It's a sorta Indian and
very tasty. I have used it at
cocktail parties making the meatballs bite
size and as a main course (just for the family) served with
basmati rice,
my favorite.

You might enjoy this one if you like some of the Indian flavors.
Terry

{ Exported from MasterCook Mac }

Kafta in
Vindaloo

Recipe By: Terry Pogue
Serving Size: 2
Preparation Time: 0:00
Categories: Indian
Beef

Amount Measure Ingredient Preparation Method
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 teaspoons
kosher salt
jar of
vindaloo paste
cornstarch
cold water
1 can
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
-----

Terry's Audiobooks
http://www.cuc.edu/~wgts/Audio/audbook.html
Talk Radio and COOKING Page
http://www.idsonline.com/terraflora/




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