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 Burmese - Meatball Curry
adapted from Recipes From The Golden Land The Burmese Kitchen by Marks
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Description
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Ingredients
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- 1 Pound Lean Ground Beef
- 2 Teaspoons Rice Flour
- 1/4 Teaspoon Turmeric
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 1 Teaspoon Fish Sauce
- 1 Medium Jalapeno -- diced
- 1 Teaspoon Fresh Ginger Root -- finely chopped
- 1 Clove Garlic -- finely chopped
- 1 Medium Onion -- finely chopped
- 2 Tablespoons Peanut Oil
- 1/2 Teaspoon Lemon Grass
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Cup Tomatoes -- chopped
- 2 Teaspoons Tamarind Paste -- soaked and Strained
- 1 Cup Water
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Directions
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Mix everything down to and including the jalapeno in large bowl. Process the ginger, garlic and onion to a fine chopped. Add to meatballs. Prepare meatballs to 1 inch in diameter. Slightly flatten on the ends. Makes about 20. Heat oil and lightly brown meatballs about 2 mintues. Remove meatballs and set aside. In the same oil, fry lemon grass and pepper flakes over moderate heat for 2 minutes. Add tomatoes and stir fry 2 minutes. Add meatballs, tamarind liquid and water. Cook curry over moderate low heat for 15 minutes or until sauce is thick. Serve with rice.
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Serves
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4
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Time to Make
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0:00
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