This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more “earthly” flavors like cumin, coriander, and cloves, and adding things like thyme, sage, and fennel seeds. I prefer to use ground lamb as the protein, but it is also more difficult to not dry out too much for my tastes. If using lamb I add it back to the sauce later targeting an internal temperature of around 128°F / 53°C. Note that the USDA recommends that lamb be cooked to an internal temperature of 145°F / 63°C.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
There are two main components to this dish that are initially cooked separately: the meatballs and the curry. However, the same pan should be used for both.
- 1lb ground pork
- 1t grated ginger
- 1 1/2t ground cumin
- 1t ground coriander
- 1/4t ground cloves
- 1/4t ground cinnamon
- 1/8t grated (or ground) nutmeg
- 1/4t ground pepper
- 1/4t ground cayenne
- 1t fresh rosemary, chopped
- 1t fresh parsley, chopped
- 1t salt
- 2T plain yogurt
- 1T olive oil
- 1/2 large onion (about 1C)
- 4 cloves garlic, minced
- 1/2t cumin seeds
- 1T red curry paste
- 2t tomato paste
- 1 medium tomato, diced (about 1C)
- 1/4C chicken stock or water (optional)
- 1/2C coconut milk or heavy cream
- 2t fresh parsley, chopped
- 1/2t garam masala
- Use forks to mix all the meatball ingredients except the oil.
- Form the meat into meat “cylinders” about 1in in diameter and 2in in length.
- Heat 1T of olive oil in a 10 inch or larger saucepan.
- When the oil just begins to smoke add the meatballs. Cook for 2 minutes then flip. Cook an additional 2 minutes then remove onto a plate.
- Reduce the heat to medium low. Add the onions, garlic, and cumin seeds to the pan and cook 3 minutes or until the onions start to turn translucent. Stir occasionally.
- Add the curry and tomato paste, and cook 3 minutes stirring occasionally. If you want some additional heat, add a few dried Thai chilies as well.
- Add the tomatoes and chicken stock or water and stir scraping off any bits stuck to the pan. Cover and cook for 2 minutes.
- Add the meatballs and any juices on the plate on which they were resting, and spoon some of the sauce over them. Cover and cook for 3 minutes.
- Add the spinach and coconut milk or cream, then cover and cook for 2 minutes.
- Add the parsley and garam masala, stir well, then cook for an additional minute or until the internal temperature of the meatballs is above 160°F / 71°C.