• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Kafta in Vindaloo

  • Recipe Submitted by on

Category: Indian, Beef

 Ingredients List

  • 1 lb Extra lean ground round
  • 2 Inches fresh ginger, peeled
  • -and minced
  • 2 c Garlic, peeled and minced
  • 4 Fresh green chilies,seeded
  • -and chopped
  • 1 tb Garum masala or curry powder
  • 1/3 c Fresh bread crumbs
  • 1 lg Egg or 2 egg whites
  • 1 1/4 ts Kosher salt
  • Jar vindaloo paste
  • Cornstarch
  • Cold water
  • 1 cn Chicken stock


Mix well and shape into 12 equal meat balls. Brown on all sides with tiny
bit of olive oil. Cover with plastic wrap and microwave on hi for 2
minutes. Set aside. Add 1 teaspoon or more of Vindaloo paste and saute for
a minute or two. Add 8 ounces of chicken stock. Heat and add 2 Tablespoons
of corn starch mixed with cold water to make a slurry. Add just enough of
the cornstarch slurry to make the sauce silky on the tongue. Put meat balls
in sauce. Cover and simmer for a few minutes to plump the meatballs. Serve
with rice. We like Basmati with Mango Chutney on the side. This can be made
2 days ahead and microwaved to reheat
Per serving: 37 Calories; 1g Fat (23% calories from fat); 3g Protein; 4g
Carbohydrate; 0mg Cholesterol; 1582mg Sodium

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