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Print this Recipe    Vindaloo

Kafta in Vindaloo
Serving Size: 2

1 pound extra lean ground round
2 inches fresh ginger peeled and minced
2 cloves garlic peeled and minced
4 fresh green chilies seeded and chopped
1 tablespoon garum masala or curry powder
1/3 cup fresh bread crumbs
1 large egg or 2 egg whites
1 1/4 teaspoons kosher salt
jar of vindaloo paste
cornstarch
cold water
1 can chicken stock

Mix well and shape into 12 equal meat balls. Brown on all sides
with tiny bit of olive oil. Cover with plastic wrap and microwave
on hi for 2 minutes. Set aside.

Add 1 teaspoon or more of Vindaloo paste and saute for a minute or
two. Add 8 ounces of chicken stock. Heat and add 2 Tablespoons of
corn starch mixed with cold water to make a slurry. Add just enough
of the cornstarch slurry to make the sauce silky on the tongue.
Put meat balls in sauce. Cover and simmer for a few minutes to
plump the meatballs.

Serve with rice. We like Basmati with Mango Chutney on the side.
This can be made 2 days ahead and microwaved to reheat.

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