A quality beef minced and curry spices met together and created this dish called Indian Beef Curry (Meatballs). It is a delicious dinner that made you want to eat more basmati rice than usual. It is best served with mint yoghurt.
This Indian Beef Curry (Meatballs) is a new favorite Indian dish of mine. My husband and I fell in love with Butter Chicken when we came here to New Zealand, and then Tikka Masala, Korma, and now this. To be honest, there are only a few meatball recipes I have in my blog, as I do not cook meatballs often. But I guess because of this, I would explore more of what meatballs can do.
What are the Best Indian Curries?
There are 6 most popular types of Indian curries:
- Tikka Masala
Very first on my list is Tikka Masala. It is considered the “universal” curry dish to all Indian restaurants. I guess the most popular curry of all. The tikka is the chicken or other meats cooked in a tandoor on a skewer. Masala is a creamy sauce that has a pleasant degree of heat.
Korma curries are seasoned with aromatic spices like cardamom, cinnamon and coriander. It often has a nutty flavor from blended cashews, almond, coconut or poppy seeds. It is mixed with butter and cream and combined with meats marinated with yoghurt.
A dhansak curry is quite a mild curry with a lovely thick sauce with red lentils. Red lentils are cooked long enough that breaks down into the sauce which makes it creamy. It also tastes like a sweet and sour dish with tomato flavor and a tanginess from pineapples.
This type of curry has a distinct degree of heat with a presence of spinach, mustard greens, and other leafy vegetables.
This curry is strong but not overpowering heat. It has a presence of green chiles stir-fried with tomato, onion, and coriander.
Last but not least is the Vindaloo. This is the most standard curry, spicy and incredibly hot dish. Originally from Portuguese. Vindaloo sauce is made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chillies, jalapeno, lentils, chickpeas, and other spices like garam masala, paprika, turmeric, and seasoned with salt and pepper.
How to Make Indian Beef Curry (Meatballs)?
Begin by finely chop the garlic. Then melt the butter with a dash of olive oil n a medium saucepan over medium heat. Cook 1/2 the garlic until fragrant, about 1-2 minutes. Next, add the basmati rice, water and salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Keep it covered until the rice is cooked and the water is absorbed for about 10 minutes.
Next, in a large bowl, combine the beef mince, fine breadcrumbs, egg, and the remaining garlic. Season with salt and pepper. With your damp hands, take a heaped spoonful of the beef mixture and shape it into small meatballs. Transfer the meatballs to a plate and repeat until all the mixture is done. You should get 20-24 meatballs. Then in a large frying pan, heat a little bit of olive oil over medium-high heat. Cook the meatballs, turning from time to time until browned all over and cooked through for 8-10 minutes. Transfer to a plate and set aside. Then finely chop the brown onion and roughly chop the tomato and Asian greens.
Finally, make the mint yoghurt by picking good mint leaves and finely chopping them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.
Indian Beef Curry (Meatballs)
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
- medium saucepan
- frying pan
FOR THE GARLIC RICE
- 2 tbsp olive oil
- 8 cloves garlic
- 40 grams butter
- 2 cups basmati rice
- 3 cups water
- 1/2 tsp salt
FOR THE MEATBALLS
- 500 grams beef mince
- 1/2 cup fine breadcrumbs
- 2 large eggs
- 1/2 tsp salt
FOR THE CURRY SAUCE
- 2 large tomato
- 1 large brown onion
- 3 bunch Asian greens
- 6 tbsp Mumbai spice blend
- ¼ cup tomato paste
- 1 can coconut milk
- ¼ cup water
- 1 beef cubes
FOR THE MINT YOGHURT
- 1 cup Greek-style yoghurt
- 1 bunch mint
COOK THE GARLIC RICE
Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.
COOK THE MEATBALLS
In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.
MAKE THE MINT YOGHURT
Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.
- Let the rice finish cooking in its own heat.
- Shape the beef mince into small meatballs.
- Cooking the meatballs vary depending on the meatball size.
- To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
- Make the curry sauce in one pan and soak the meatballs in it.