1 lb. minced chicken, turkey, lamb, beef, or pork
1/2 medium onion
2 garlic cloves, crushed or chopped
2 tsp. mild or medium curry powder
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. paprika or cayenne pepper
2 Tbsp. fresh coriander, chopped
1 egg, beaten
1 cup fresh breadcrumbs (panko breadcrumbs are a great substitute)
1 Tbsp. olive oil
1/3 cup of prepared tamarind chutney (purchased from Krishna
Heat oven to 350 F.
Put the meat into a mixing bowl. Add the onions, garlic, curry
powder, cumin, garam masala, paprika or cayenne pepper, and
coriander. Mix well. By adding these spices, you’ll get a delicious flavor
without having to add any salt.
Add the beaten egg and breadcrumbs, and mix again.
Divide the meat mixture into 15-18 even-sized pieces and shape
into walnut-sized balls.
Always wash your hands thoroughly after handling raw meat so
you don’t transfer any germs that may be on the meat to other food
Heat the oil in a frying pan over medium heat and add the meatballs
using a spoon. Cook for 5 minutes, turning until golden brown.
Remove meatballs from the pan and place them on the tray. Bake
in the oven for 10-12 minutes. Remove from the oven. (Remember to
use oven gloves!)
Allow to cool slightly, then serve with fresh naan and avocado salad.