Creamy Coconut Curry Meatballs
Puréeing onions skill that you can harness all of that punchy allium flavor with none of the lowering and tears. Here, they’re blended up with yogurt and aromatics to assemble a mix inspired by onion-and-yogurt pastes extinct in Mughal-fashion cooking. This purée is added to each the immoral of the curry and the meatball combination;
Puréeing onions skill that you can harness all of that punchy allium flavor with none of the lowering and tears. Here, they’re blended up with yogurt and aromatics to assemble a mix inspired by onion-and-yogurt pastes extinct in Mughal-fashion cooking. This purée is added to each the immoral of the curry and the meatball combination; it thickens and seasons the sauce while preserving the meatballs comfy and sweet. Rob care to cook out the paste for the curry till drops of beefy bead on the ground, which ensures that the final product will fashion rich and rounded.
This coconut curry sauce is awfully versatile. Try cooking canned chickpeas, cubes of seared tofu, or browned 1″ pieces of skinless, boneless rooster thighs in it as an quite lots of of the meatballs. Proper assemble particular that to cook the beefy amount of purée within the pan before adding the coconut milk and water; it will rob a minute or two longer.
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Substances
4 servings
1
petite onion, peeled, quartered thru root conclude
6
garlic cloves
1
1″ part ginger, peeled
1
serrano chile, halved lengthwise
½
cup horrid complete-milk Greek yogurt
2
Tbsp. soundless curry powder (ideally S&B)
1
tsp. sugar
1
tsp. plus 1 Tbsp. Diamond Crystal or 2¼ tsp. Morton kosher salt,divided
1
lb. ground lamb or ground red meat chuck (20% beefy)
¼
cup panko
1
tsp. freshly ground pepper
¼
tsp. baking soda
2
Tbsp. vegetable oil, divided
1
13.5-oz. can unsweetened coconut milk
6
scallions, darkish inexperienced factors only, thinly sliced
Cooked rice or flatbread and lime wedges (for serving)
Preparation
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Step 1
Purée 1 petite onion, peeled, quartered thru root conclude, 6 garlic cloves, one 1″ part ginger, peeled, 1 serrano chile, halved lengthwiseand ½ cup horrid complete-milk Greek yogurt in a blender till soft. Transfer ¼ cup onion purée to a sizable bowl. Add 2 Tbsp. soundless curry powder, 1 tsp. sugarand 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to final purée in blender and mix snappy to mix; effort apart. Add 1 lb. ground lamb or ground red meat chuck (20% beefy), ¼ cup panko, 1 tsp. freshly ground pepper, ¼ tsp. baking sodafinal 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltand ¼ cup water to ¼ cup purée in bowl; combine vigorously along with your hands till soft and meat is beginning to follow facets of bowl. Moist your hands and roll lamb combination into 1½”-diameter balls (you’d like to private about 16).
Step 2
Heat 1 Tbsp. vegetable oil in a sizable nonstick skillet over medium-high. Cook half of meatballs, turning infrequently, till browned on all facets, about 5 minutes total (meatballs will unruffled be uncooked within the heart); switch to a plate with a slotted spoon. Repeat with final meatballs and 1 Tbsp. vegetable oil.
Step 3
Decrease warmth to medium; add reserved onion purée to identical skillet (stand help; combination will spatter) and cook, stirring most regularly, till purée thickens tremendously and beads of oil assemble on the ground, 6–8 minutes. Add one 13.5-oz. can unsweetened coconut milk and ½ cup water, stirring to mix. Return meatballs to skillet, cover, and cook, stirring infrequently and lowering warmth as desired to preserve a simmer, till meatballs are cooked thru, 8–10 minutes.
Step 4
Transfer meatball curry to a sizable shallow bowl; high with 6 scallions, darkish inexperienced factors only, thinly sliced. Support with cooked rice or flatbread and lime wedges alongside.
