Wednesday, December 1, 2010

Indian Meatball Stew with Curried Cucumber Yogurt

We're having friends in for dinner tonight and this recipe seems like the perfect choice to serve fire side on a cold, blustery winter night. We love spicy, Indian cuisine ... it's one of our favorites! Naan, (a bread staple in India) is a wonderful accompaniment to this stew. We tear warm pieces of naan and use it as a dipping vessel for the stew and curried cucumber yogurt. Yum! Yum!

Helpful to know: I recommend using MUIR GLEN® Organic tomatoes. If you’re fortunate enough to have an Indian grocer in your neighborhood, you won’t have any problem finding naan, an Indian flat bread that is traditionally served with this cuisine. Naan can also be found in the international or bread section of most grocery stores nationwide.

Meatballs - Yield: About 18-20 (size varies by personal taste)

1 egg, room temperature

½ cup cracker crumbs

½ cup pitted prunes, chopped

½ teaspoon salt

1 pound lean ground beef

In a large bowl, whisk egg, add cracker crumbs, prunes and salt. Add ground beef to egg/crumb mixture, combine well. Form meat into bite size meatballs and transfer to a platter large enough to accommodate 18-20 meatballs.

Indian Stew - Yield: 6 servings

2 tablespoons olive oil

1 medium onion, minced

2 cloves garlic, minced

2 tablespoons Tandoori spice blend

2 cups water

One 28-ounce can diced tomatoes

½ cup fresh minced parsley

Heat olive oil in a large pot over moderate heat, add onion and sauté until translucent, add garlic and sauté for an additional 1 minute. Add Tandoori spices and sauté for 1 more minute, add water, tomatoes and parsley, bring mixture to a gentle boil, reduce heat, add meatballs, cover and simmer for 30 minutes.

Curried Cucumber Yogurt - Yield: About 1½ cups

½ teaspoon red curry paste (or ¼ teaspoon if you’re sensitive to spicy)

¾ cup plain yogurt

¼ cup sour cream

1 cup cucumber, peeled, seeds removed, shredded

¼ cup green onion, minced

⅛ cup grated coconut

½ teaspoon salt

In a small bowl, combine red curry paste with yogurt and sour cream. Add cucumber, green onion, coconut and salt; combine until well-blended. Serve Curried Cucumber Yogurt buffet style.