Beef Curry

 

This recipe was originally Ina Garten's Lamb and Chickpea Curry. I made it my own using the rub in ground round to make meatballs and used her sauce; eliminating the lamb and chickpeas in the picture. Feel free to use the original recipe! Here goes my version... 

Ingredients for Meatballs:

• 1 pound ground round
• 2 tablespoons Madras curry powder (Madras Curry Powder (3/6/13 label: spices) or store bought
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary leaves or 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon thyme leaves or 1 teaspoon fresh thyme, minced 
• 1/2 teaspoon fennel, ground 
• salt and pepper 

 Ingredients for Sauce:

• 1/4 cup good olive oil
• 1/2 onion, chopped
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cup chicken or beef stock
• 1 6-ounce can tomato paste
• 1 (13.5-ounce) can coconut milk
• 1/4 cup white wine vinegar or white wine
• 2 tablespoons maple syrup
• 1 tablespoon harissa (found on Amazon), more to taste if desired
• 1/2 cup or more celery, diced
• 1/2 cup carrots, diced
• 1 teaspoon salt

To serve:

• Basamati steamed rice
• Greek Yogurt
• fresh cilantro

Directions:

Combine all the meatball ingredients in a medium bowl. Set aside for 30 minutes. Form into 16 meatballs by first halving, then keep halving until equals 16 meatballs.

Heat the olive oil in a large saute pan on medium heat and add the onion and ginger and saute 5 minutes.

Add the garlic and cook 1 minute.

Raise the heat to medium high and add the meatballs. Stir occasionally until evenly browned.

Add the broth, coconut milk, wine vinegar, tomato paste, wine vinegar, salt, maple syrup, and harissa (stir into small amount of hot water to form a paste).

Add the carrots and celery, bring to a boil, lower heat and simmer another 30 minutes. I turned heat off and allowed the flavors to mingle while cooling on the stove top, covered.

Adjust your seasonings and serve with rice, yogurt and fresh cilantro. I served as pictured with the rice on the side.