Take your meatballs to the next level with this Meatball Curry. Try our local grass fed ground beef from Thurston Livestock farms, mixed with traditional Indian spices and fried in ghee (clarified butter). Besides having a higher smoking point and a long shelf life, ghee has a number of health benefits. It can lower cholesterol, is lactose-free and helps support good digestion, plus it tastes great!
2 lbs. ground beef
2 onions
4 cloves garlic
2 tsp turmeric
2 tsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
2 tsp salt
1 egg
oil for frying
1/2 ghee (or 2 tbsp vegetable oil)
3/5 cup water
mint or cilantro to garnish
Mix the ground beef with half the onion, garlic, spices bind together with the egg. Divide into 12 equal sized portions and shape into balls. Heat the frying oil in a heavy bottom pan until hot. Deep fry the meatballs in batches in the oil for 5 min. Remove and drain excess oil.
Heat ghee in saucepan and remaining onion and garlic. Cook until soft (4-5 min) Add remaining spices and cook for 3 min, stirring constantly. Add the meatballs and coat in the spices. Add the water and bring to a boil. Lower heat and simmer for 30 min. Serve hot with rice.
