healthy recipes, recipes

Indian Beef Curry (Meatballs)

A quality beef minced and curry spices met together and created this dish called Indian Beef Curry (Meatballs). It is a delicious dinner that made you want to eat more basmati rice than usual. It is best served with mint yoghurt.

This Indian Beef Curry (Meatballs) is a new favorite Indian dish of mine. My husband and I fell in love with Butter Chicken when we came here to New Zealand, and then Tikka Masala, Korma, and now this. To be honest, there are only a few meatball recipes I have in my blog, as I do not cook meatballs often. But I guess because of this, I would explore more of what meatballs can do.

You can also try my other Indian recipes like my Vegetable Curry, Curried Walnut Chicken, and Coconut Fish Curry.

What are the Best Indian Curries?

There are 6 most popular types of Indian curries:

  1. Tikka Masala

Very first on my list is Tikka Masala. It is considered the “universal” curry dish to all Indian restaurants. I guess the most popular curry of all. The tikka is the chicken or other meats cooked in a tandoor on a skewer. Masala is a creamy sauce that has a pleasant degree of heat.

2. Korma

Korma curries are seasoned with aromatic spices like cardamom, cinnamon and coriander. It often has a nutty flavor from blended cashews, almond, coconut or poppy seeds. It is mixed with butter and cream and combined with meats marinated with yoghurt.

3. Dhansak

A dhansak curry is quite a mild curry with a lovely thick sauce with red lentils. Red lentils are cooked long enough that breaks down into the sauce which makes it creamy. It also tastes like a sweet and sour dish with tomato flavor and a tanginess from pineapples.

4. Saag

This type of curry has a distinct degree of heat with a presence of spinach, mustard greens, and other leafy vegetables.

5. Jalfrezi

This curry is strong but not overpowering heat. It has a presence of green chiles stir-fried with tomato, onion, and coriander.

6. Vindaloo

Last but not least is the Vindaloo. This is the most standard curry, spicy and incredibly hot dish. Originally from Portuguese. Vindaloo sauce is made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chillies, jalapeno, lentils, chickpeas, and other spices like garam masala, paprika, turmeric, and seasoned with salt and pepper.

How to Make Indian Beef Curry (Meatballs)?

Begin by finely chop the garlic. Then melt the butter with a dash of olive oil n a medium saucepan over medium heat. Cook 1/2 the garlic until fragrant, about 1-2 minutes. Next, add the basmati rice, water and salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Keep it covered until the rice is cooked and the water is absorbed for about 10 minutes.

Next, in a large bowl, combine the beef mince, fine breadcrumbs, egg, and the remaining garlic. Season with salt and pepper. With your damp hands, take a heaped spoonful of the beef mixture and shape it into small meatballs. Transfer the meatballs to a plate and repeat until all the mixture is done. You should get 20-24 meatballs. Then in a large frying pan, heat a little bit of olive oil over medium-high heat. Cook the meatballs, turning from time to time until browned all over and cooked through for 8-10 minutes. Transfer to a plate and set aside. Then finely chop the brown onion and roughly chop the tomato and Asian greens.

Finally, make the mint yoghurt by picking good mint leaves and finely chopping them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Indian Beef Curry (Meatballs)

Kate Tablizo
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
Prep Time 35 mins
Cook Time 40 mins
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 897 kcal

Equipment

  • medium saucepan
  • frying pan

Ingredients
  

FOR THE GARLIC RICE

  • 2 tbsp olive oil
  • 8 cloves garlic
  • 40 grams butter
  • 2 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt

FOR THE MEATBALLS

  • 500 grams beef mince
  • 1/2 cup fine breadcrumbs
  • 2 large eggs
  • 1/2 tsp salt

FOR THE CURRY SAUCE

  • 2 large tomato
  • 1 large brown onion
  • 3 bunch Asian greens
  • 6 tbsp Mumbai spice blend
  • ¼ cup tomato paste
  • 1 can coconut milk
  • ¼ cup water
  • 1 beef cubes

FOR THE MINT YOGHURT

  • 1 cup Greek-style yoghurt
  • 1 bunch mint

Instructions
 

COOK THE GARLIC RICE

  • Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.

COOK THE MEATBALLS

  • In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
  • Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
  • While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.

MAKE THE MINT YOGHURT

  • Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Notes

  • Let the rice finish cooking in its own heat. 
  • Shape the beef mince into small meatballs.
  • Cooking the meatballs vary depending on the meatball size. 
  • To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
  • Make the curry sauce in one pan and soak the meatballs in it. 
Keyword beef, curry, indian recipes

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If you tried and loved this Indian Beef Curry (Meatballs) recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.
recipes

Vegetable Curry

Vegetable Curry is an Indian dish that is mainly composed of potatoes, chickpeas or lentils, and most especially spices. It is healthy, easy, delicious and so flavourful that even a non-vegetable eater in your family would love to have it again.

Believe me, when I say, a person who doesn’t love to eat vegetables would love to eat this dish again because my husband did. This holy week, my family is in a strict “NO MEAT WEEK”. So starting today, we will be just eating vegetables. We’ll be having fish on Black Saturday though, but for 5 whole days, nobody in my family is allowed to eat meat. We’re abstaining from meat for penance. They all agreed to this policy, a good reminder and awareness of Holy Week, and also a good way to detox for health purposes.

Vegetable Curry Recipe

INGREDIENTS:

4 cups water

2 lb. potato (905g), cut into 1-inch cubes

2 tablespoons salt, for water

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic, minced

2 cm pieces ginger, minced

2 teaspoons cumin

1 teaspoon cayenne pepper

4 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper

14 oz diced tomato (395g),

1 can 15 oz chickpeas (425g),

1 can, drained 15 oz peas (425g),

1 can, drained or frozen peas

14 oz coconut milk (395g), 1 can

How to Make Vegetable Curry?

INSTRUCTIONS:

1. In a large pot, bring to a boil the potatoes with well-salted water. Reduce to heat to simmer, cover and cook for about 12 minutes or until the potatoes are fork-tender. Once cooked, drain the potatoes and set them aside.

2. Return the pot to the stove and add 1 tablespoon of vegetable oil. Saute onion, garlic and ginger over medium heat until the onion is translucent, about 3-5 minutes.

3. Add the spices: cumin, cayenne, curry powder, salt and pepper. After stirring, add the tomatoes, chickpeas, and peas.

4. Pour in the coconut milk then increase the heat to medium-high. Bring to as simmer before adding the potatoes back to the pot. Reduce the heat to low and cook everything together for another 3-5 minutes, making sure that all the ingredients are nicely combined.

Serve and enjoy Vegetable Curry to your family and friends!

Did you make this Vegetable Curry? Please leave us a comment below.


recipes

Curried Walnut Chicken

Ingredients:

1/2 cup chopped walnuts
14 1/2 oz chicken broth
3 tbsp cornstarch
1 tbsp curry powder
12 oz cooked chicken breast, cut into cubes
2 medium carrots, thinly sliced diagonally
1 small red bell pepper, cut into thin strips
4 green onions
salt to taste
3 cups cooked long grain white rice

Procedure:
1. Heat walnuts in a skillet over medium-high heat for 1-2 minutes or until slightly brown. Set aside.
2. In a bowl, whisk together cornstarch, broth, and curry powder. Set aside.
3. Heat oil in a pan over medium-high heat, add chicken and saute. Stir occasionally and cook until chicken is seared and golden brown.
4. Stir in carrots, bell pepper, and green onions; Saute for 2 minutes.
5. Stir in curry mixture and bring to a boil. Reduce to medium-low, cover and cook until sauce thickens, about 4 minutes. Season with salt and serve with rice.

Share and enjoy with family and friends!!!
Source: Calorie Count
Photo: Walnut Info

recipes

Coconut Fish Curry

Ingredients:
600 g thick fish fillet
juice of 1/2 lemon
1/2 tsp salt
1 tsp ginger, minced
2-3 tbsp oil
1 package butter chicken mix
1/2 cup coconut cream or 1 can cream
2 tbsp coriander

Procedure:
1. Marinade the fish fillet with lemon juice, salt, and ginger for 5 minutes.
2. Heat oil in a pan, then fry the fish fillet until tender.
3. Mix butter chicken mix to 1/2 cup coconut cream or 1 can cream. Pour in to the pan.
4. Add coriander and cook for further 5-7 minutes.

Share and enjoy with family and friends!!!
Source: Food in a Minute
Photo: Food in a Minute

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