INGREDIENTS
For the meatballs
* 2 lbs lean ground beef
* 1½ long piece of ginger, peeled and grated or 1 tsp dried ginger
* 1 tbsp cumin
* 1 tbsp coriander
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ⅛ tsp nutmeg
* ¼ tsp black pepper
* ¼ tsp cayenne pepper
* 1 tsp salt
* 2 tbsp plain yogurt
* 1 tbsp vegetable oil
For the curry sauce
* 1 large onion, chopped
* 3 garlic cloves, minced
* 1 inch long piece of ginger, peeled and grated
* ¼ cup cilantro stalks, chopped
* 3 tbsp Indian curry paste, not sauce
* 400 ml can of chopped tomatoes
* 1 cup/250 ml water
* 1 cup black kale
* ½ cup/125 ml light cream
* 1 tsp garam masala
* cilantro leaves, chopped
DIRECTIONS
1. In a large bowl combine beef, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.
2. Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
3. Remove excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.
4. Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.
5. Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary.
6. Sprinkle with garam masala and chopped cilantro leaves.
7. Serve with basmati rice.
SeasonedSoul 