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Burmese   -   Meatball Curry   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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