- 1 pound ground beef
- 1 green serrano chile, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons chopped parsley
- Kosher salt
- 3 tablespoons coconut oil or canola oil
- 1/2 teaspoon brown or black mustard seeds
- 1 teaspoon fenugreek seeds
- 6 curry leaves (dried)
- 3 shallots, thinly sliced
- 1/4 cup diced onion
- 5 cloves garlic, minced
- 3 teaspoons minced ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili pepper
- 1 14oz can petite diced tomatos (slightly drained)
- 1 (14-ounce can) coconut cream
- 1 cup chopped asparagus
- Kosher salt
- 2 teaspoons lime juice (about half a lime)
- Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, parsley and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, fenugreek seeds, and curry leaves, covering the pan with a lid so you don't get popping seeds all over you.
When the spluttering subsides, add the shallots, garlic, onion and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
Add the coconut cream, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs and asparagus. Simmer until the meatballs are cooked through, 15 to 20 minutes.
To finish, add the lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
***P.s. I was able to find the coconut cream, fenugreek seeds, and dried curry leaves at a local Indian marke. The seeds and leaves pretty much go in most Indian recipes***
Big Carl had a new adventure...
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