Svea's Indian Spiced Goat Meatball Curry
Pair with Naan or Chipati
As goat meat gains traction in our region of the Northeast, we find ourselves in sidebar, watercooler type conversations where a local will offer up their favorite recipe. This curry dish, specifically the goat meatballs is a favorite of Svea's. Robust and flavorful but not too spicy and sweetened with coconut milk, it hits the palate just right. We like to pair it with Naan or Chipati but it would be great with rice as well or both. How can you go wrong!
| Ingredients 1 tbsp coconut oil 16-oz goat burger 1/4 tsp salt 1/8 tsp black pepper 2 tbsp minced garlic 3.5 tsp ground ginger 1/2 tsp cinnamon 1/2 tsp oregano 1/2 tsp garam masala 1 med. seeded and sliced yellow bell pepper 1 med. seeded and sliced orange bell pepper 1 med. peeled and sliced red onion 1.5 tbsp red curry paste 14-oz can unsweetened coconut milk 1/2 cup finely chopped fresh basil | Cooking Instructions 1. In a bowl, mix ground goat, salt, pepper, 1 tbsp minced garlic, 1/2 tsp ground ginger, cinnamon, oregano, and garam masala and roll into sm. balls. 2. In a pot, brown meatballs over low heat in coconut oil. Remove cooked meatballs from pan. 3. Saute red onions, yellow bell pepper, and orange bell pepper until soft. 4. Stir in 1 tbsp minced garlic, 3 tsp ground ginger, and red curry paste and coat vegetables. 5. Return meatballs to pan. Stir in coconut milk and fresh basil. Mix well. Cover and reduce heat to low. Simmer for 10 minutes, stirring regularly. 6. Remove from heat, let cool, and serve. Yield: 10 servings |
September 10, 2020
