Indian version of meatballs in a spicy sauce. The hard boiled eggs add another level of deliciousness!
For the Meatballs:
- 1 lb lean ground/minced beef
- 1/2 medium onion grated
- 2 garlic cloves crushed
- 1 hot chili pepper chopped
- 1/2 teaspoon ginger powder
- 1 teaspoon salt
- 1 teaspoon Chaat Masala powder
- 1 beaten egg
- 1/2 cup breadcrumbs
For the Sauce:
- 1/4 cup canola oil
- 1 large onion, peeled and chopped
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1-inch stick cinnamon stick
- 4 green cardamom pods
- 1 bay leaf
- 4 cloves
- 1-2 teaspoons chili powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon Chaat Masala powder
- 1 teaspoons hot paprika
- 1 14 oz can chopped tomatoes
- 1 cup chicken/vegetable broth
- 8 hard-boiled eggs
Blend all the ingredients for the meatballs together in a large bowl and mix well. Shape into medium size balls and set aside.
Heat the oil in a large pan and gently fry the meatballs turning occasionally to brown all the sides. Remove from pan and leave in a dish to add back later.
Fry the onions in the same pan in the left over oil until soft and browned. Add the ginger and garlic. Cook for another couple of minutes. Then throw in all the dry spices and mix well. Add the chopped tomatoes.
Gently add back in the meatballs, including any juices that are on the dish holding them. Add the broth, gently stir and simmer on a low heat for at least 1 hour. Remove the hard spices (cinnamon stick, cloves cardamom and bay leaf)
Peel the hard-boiled eggs and divide them into 2 pieces. Slide them gently into the saucepan. Make sure to spoon a little of the sauce over them. They should sit alongside the meatballs.
Cook gently for another 10 minutes or so. Enjoy with rice, naan and your favorite dal.
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