Goan Meatball Curry with Fenugreek

Juicy meatballs simmered in a fragrant fenugreek and coconut curry, slow-cooked to melt-in-your-mouth tenderness.

Cuisine: Indian

Category: Beef

Prep: 25 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 1 lb ground pork
• 2 tbsp fenugreek leaves
• 1 cup coconut milk
• 1/2 medium red onion
• 3 minced garlic cloves
• 1 inch minced fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/4 cup water

Instructions

1. Step 1: In a bowl, mix 1 lb ground pork with 2 tbsp minced fenugreek leaves, 1 tsp kosher salt, and 1/4 cup water. Form into 8 meatballs and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1/2 medium chopped red onion and cook for 4 minutes until soft.
3. Step 3: Stir in 3 minced garlic cloves and 1 inch minced fresh ginger, cooking for 1 minute until fragrant. Add 1 tsp ground cumin and 1 tsp ground coriander, stirring for 30 seconds.
4. Step 4: Pour in 1 cup coconut milk and 1/4 cup water, then nestle meatballs into the sauce. Bring to a gentle simmer, cover, and cook for 35 minutes on low heat.
5. Step 5: Uncover and simmer for 5 more minutes until sauce thickens slightly. Remove from heat and let rest for 5 minutes before serving.