Meatball Curry

I finally created a successful curry sauce that did not involve garam masala. Huzzah! Don't get me wrong, I absolutely love garam masala-based curries, but every time I try to make a different one, it ends up tasting too coriander-y or cumin-y. This one was great. I think it was the addition of eggplant that really did the trick; it totally tasted like an authentic Baingan Bharta...with meatballs of course. 

Meatball Curry Recipe:

• 1/2 lb ground beef
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp minced cilantro
• 1 minced Serrano or Thai chili
• pinch of salt

• 1 small onion, chopped
• 4 cloves of garlic, minced
• 1 tbsp minced ginger
• 1 carrot, diced
• 2 Serrano or Thai chiles, diced
• About 5 Crimini mushrooms, chopped
• 1/2 Japanese purple eggplant, chopped
• 1/4 cup beef broth
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp mustard powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• salt
• 1 cup milk
• 1 tbsp ketchup
• 2 tbsp Greek yogurt thinned with about 2 tbsp water

In a bowl, combine the first set of ingredients. Pinch off about a tablespoon size and roll into balls. I got about 12 meatballs from 1/2 pound of beef. Heat a large skillet over medium heat. Add the meatballs and cook until evenly browned. Remove, place on a plate and cover with paper towel. Add the onions to the residual grease and cook until softened and beginning to brown. Add the garlic and ginger and cook until fragrant and tender. Add about 1 tbsp of beef broth to deglaze the pan and scrape up all the browned bits. Next add your carrots and chiles, cook for a couple minutes. Add your mushrooms, cook for a couple minutes until they begin to release their moisture. Add your eggplant and cook until everything begins to soften. It might seem tedious, but I found that the order in which you add the ingredients and how long you let them cook and marinate with the other flavors is really important in this dish. Now add your blend of spices (plus salt to taste) and stir to make sure all the veggies are evenly coated. Cook for a couple minutes. Add your milk, remaining beef broth and ketchup. Stir and then add the Greek yogurt. 

Bring everything to a slight boil and then reduce heat. If you like the consistency of the sauce at this point, cover and let simmer. If you want it thicker, continue to cook with lid off. After about 10 minutes, add the meatballs back to the pan and cover. Cook for 5-7 minutes and then serve with rice or naan. I used a blend of black and brown rice.