Meatball and Potato Curry

A quick and easy Indian meat dish. The spices can be adjusted to suit your tastes. You can omit the coconut if you have cholesterol problems or if you don't like the flavour of coconut.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  lbs lean ground beef
• 2  tablespoons  vegetable oil

• To form meatballs

• 1  teaspoon cayenne pepper
•  salt
• 3⁄4 teaspoon ginger powder
• 1  teaspoon garlic powder
• 1  dash black pepper

• to make curry

• 2  onions, chopped in thin slices
• 2  tomatoes
• 6  curry leaves
• 1  inch cinnamon stick
• 6  cardamoms
• 6  cloves
• 1  tablespoon  ginger-garlic paste (store bought or see my recipe)
• 1 1⁄2 teaspoons cumin
• 1 1⁄2 teaspoons coriander powder
• 1 -1 1⁄2 teaspoon cayenne pepper
• 1  inch  coconut paste, grated (or a splash of coconut milk)
• 4  potatoes, peeled and sliced lengthwise (I use Yukon Gold)

Directions

1. Spread the ground beef over a plate.
2. Add the spices as indicated to form the meatballs.
3. Mix thoroughly and shape into one inch balls; set aside.
4. In a saucepan, heat oil, fry onions till golden brown.
5. Add curry leaves, cloves, cardamoms, cinnamon.
6. Add tomatoes and stir (med-high heat).
7. In a small bowl, combine remaining spices except the coconut, and mix with a bit of water to form a soupy mixture.
8. Add to onion-tomato mixture after the tomatoes have cooked down a bit.
9. Let spices cook for about 3 minutes.
10. Add meatballs GENTLY into pot.
11. Cover and let cook for a few minutes before stirring again (stir gently).
12. Add water as needed and add potatoes when meatballs have firmed up a bit.
13. Add grated coconut, salt as needed.
14. Cover and let cook, stirring occasionally until potatoes are cooked.