Free Recipe Kafta in Vindaloo

Recipe Type: I Recipes

Recipe Preparation: microwave

Cooking Ingredients for Kafta in Vindaloo Recipe

1 lb Extra lean ground round
2 Inches fresh ginger, peeled
-and minced
2 c Garlic, peeled and minced
4 Fresh green chilies,seeded
-and chopped
1 tb Garum masala or curry powder
1/3 c Fresh bread crumbs
1 lg Egg or 2 egg whites
1-1/4 ts Kosher salt
Jar vindaloo paste
Cold water
1 cn Chicken stock

Kafta in Vindaloo Preparation

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>

Cooking Temperature:

Recipe Serves: 2

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