Goan-Style Meatball Curry

Goa is a small state on the southern half of India's western coast. It's capital city is Panaji. The Goan region was a colony of Portugal for more than 450 years, ending only in 1961 with annexation to India. The main language is Konkani, an Indo European language; and thus, a relative of English, although further down the family tree. Up until more recent decades, varying degrees of Portuguese was known by some segment of the population. Hinduism is the majority religion in Goa, but about a quarter of the state's population is Christian, a result of Portuguese involvement for such a long time, and Muslims are about 8 to 9%. To give some perspective, Christianity is only about two and one half percent of India's overall population. The influences of the Portuguese, and of Christianity and Islam, show up in Goa's cuisine, as beef is not uncommon in Goa (practicing Hindus do not eat beef).

 

 

Ingredients (3 to 5 servings): 

1 1/4 pounds ground lamb

2/3 teaspoon ground cumin 

2/3 teaspoon ground turmeric

2/3 teaspoon ground pepper

1 1/4 teaspoon salt

1/4 finely chopped onion

3 cloves of garlic, minced

1 green chili pepper (serrano is good for this), chopped

2 teaspoons lemon juice

1/4 cup chopped coriander (also called cilantro)

2 eggs

1/2 cup bread crumbs (fine not panko) 

 

Put all of the ingredients into a bowl and mix them together well. Form the mixture into meatballs about the size of pingpong balls.

For the curry sauce:

2 tablespoons vegetable oil

1/2 cup chopped onion (small chop)

3 cloves garlic, minced

2 whole cloves

10 to 12 curry leaves

2 cardamom pods, slit 

1 1/2 inch piece of cinnamon stick

1/2 teaspoon ground turmeric 

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon Kashmiri chili powder (or 1 teaspoon cayenne pepper and 2 teaspoons sweet paprika)

1 or 2 green chilies, left whole, but slit, or chopped up (your choice)   

1 cup water

1 cup coconut milk

1/4 cup crushed tomato

3/4 teaspoon garam masala

1 teaspoon salt (more or less by your preference)

(optional) 1/2 teaspoon sugar

1/3 cup chopped coriander (cilantro) 

In a large skillet (or pan), add the oil over medium heat, then add the onion and saute for 90 seconds, then add the garlic, cloves, curry leaves, cardamom pods and cinnamon stick; saute 1 minute. Add the ground turmeric, ground cumin, ground coriander, Kashmiri chili powder (or cayenne pepper and paprika), crushed tomatoes and the green chilies; mix everything around; then, add 1 cup of water and mix thoroughly. Allow the sauce to come to a light boil, then reduce the heat to maintain a nice gentle simmer and let cook for 5 to 6 minutes. Stir in the coconut milk and allow the sauce to return to a gentle simmer, then stir in the garam masala, salt and sugar. Now carefully add the meatballs to the sauce and cover the skillet/pan with a lid or foil. Let cook for 5 minutes, then remove the lid/foil and turn each meatball, cover the pan again, reduce the heat to low and cook another 8 minutes. Remove the lid and sprinkle the chopped coriander over the curry. Use a fork to mix about half of the chopped coriander into the sauce. Remove the curry from the heat and let sit just a minute or two before serving with rice on the side and/or naan or chapati flatbread. (Note: If you'd like to make your own chapati flatbread, here is the recipe: https://pontificating-randy.blogspot.com/2018/10/easy-flatbread-of-indian-subcontinent.html    

 

WORD HISTORY:

Clad-This word was actually the past tense and past participle (now archaic) of "(to) clothe," used adjectivally; thus, "clad" means "clothed, covered." In the Middle Ages, the adjective form was "cladde" (the ending 'e' pronounced 'eh'), then "clad."

For the verb "clothe," here is the link to that article: https://pontificating-randy.blogspot.com/2012/11/its-about-coalitions-not-purity-part_22.html?m=1