| Turkey Meatballs |
| 2 Pounds GROUND TURKEY |
| 1/4 Tablespoon coriander powder |
| 1/4 Teaspoon cayenne pepper |
| 1/4 Teaspoon garam masala |
| 1/2 Tablespoon peeled and chopped fresh ginger |
| 1/2 Tablespoon minced fresh garlic |
| To Taste salt |
| As needed olive oil |
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- In a large bowl, mix ground turkey, coriander powder, cayenne pepper, garam masala, fresh ginger, fresh garlic and salt. Mix well.
- Pour small amount of oil on hands. Form turkey meatballs by measuring 1/2 tablespoon turkey mixture and shaping into ball; repeat to use all the mixture. Cover and chill.
- Allow adequate refrigeration time for turkey meatballs to become firm before adding to sauce in step 4 of Curry section.
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| Curry |
| 1 Tablespoon olive oil |
| 1/2 Tablespoon peeled and chopped fresh ginger |
| 1/2 Tablespoon minced fresh garlic |
| 1/2 Large red onion, minced and pureed in blender to make a paste |
| 1/2 Large sweet onion, minced and pureed in blender to make a paste |
| 1 Teaspoon cumin seeds, browned |
| 1/4 Teaspoon cayenne pepper |
| 1 Large red ripe tomato, small dice |
| 1/2 Tablespoon coriander powder |
| 1/2 Tablespoon fresh coriander, chopped |
| 1 Teaspoon garam masala |
| To Taste salt |
| 2 Cups cold water |
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- Heat olive oil in saucepan. Add ginger and garlic; sauté for 2 minutes. Stir in onion paste. When onions are sautéed, add browned cumin seeds and cayenne pepper. Sauté for another 2 minutes.
- Add diced tomato and sauté for another five minutes. Stir in coriander powder, fresh coriander, garam masala and salt to taste.
- Cook until mixture becomes a thick paste. Stir in about two cups cold water to make curry. Allow to slowly simmer for about 1-1/2 hours for flavors to blend.
- Add firm turkey balls (kofta) to the curry. Reduce heat and gently simmer, covered, for about 1-1/2 hours. Stir occasionally and add water if needed.
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| Service |
| As needed fresh coriander |
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- Serve curried turkey meatballs in family style bowl. Garnish with fresh coriander.
- Portion suggestion: 3 ounces turkey meatballs.
- Serving suggestions: offer with naan, pappadum, (flatbreads) or pulao (rice pilaf), raita (yogurt salad) and pickles.
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