Recipe - Kafta In Vindaloo

1 pound Extra lean ground round
2 Inches fresh ginger, peeled
and minced
2 cup 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 lg Egg or 2 egg whites
1 One fourth teaspoon 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 tpogue@IDS2.IDSONLINE.COM