Cook The Book: Curried Meatballs With Tomatoes

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/3 cup butter
• 2 cups onions, sliced
• 1/4 cup garlic, sliced
• 3 tablespoons ginger, finely chopped
• 8 pods green cardamom
• 2 quarts plum tomatoes, canned or fresh
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 1/2 cups cream
• 1/2 cup bread crumbs or panko
• 1/3 cup cream
• 1 tablespoon garam masala or curry powder
• 2 tablespoons butter
• 3 tablespoons ginger, finely chopped
• 3 tablespoons garlic, finely chopped
• 2 pounds ground beef or lamb
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 3 cups whole-milk yogurt
• 1 1/2 cups seeded, peeled, and finely diced cucumber
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Heat a small saute pan over moderate heat; add the coriander and cumin. While gently shaking the pan, toast until you can begin to smell the spices and the cumin takes on a bit of color. Remove from the pan and reserve.
2. In a 3-quart heavy-bottomed pot, melt the butter over moderate heat. Add the onions and cook until translucent. Add the garlic and ginger. Cook until you can smell both of these ingredients.
3. Add the toasted coriander and cumin seeds, cardamom, tomatoes, salt, and pepper. Cook the sauce over low heat for about 30 minutes.
4. Pass the sauce through a food mill and return it to the cooking pot. Add the cream and bring to a boil, then reduce the heat and cook for 10 minutes. Taste and adjust the salt and pepper.
5. Heat a small pan and add the garam masala or curry powder. Shake the pan and cook until you can smell the spices. Reserve.
6. In a saute pan, melt the butter over moderate heat. Add the garlic and ginger and cook until soft, about 5 minutes. Cool.
7. Preheat oven to 400u0b0F.
8. Combine the meat, soaked bread crumbs, garlic, ginger, salt, and both peppers. Mix thoroughly. Form the meat mixture into 2-inch balls and place on a racked sheet pan or cookie sheet with sides. Bake until browned, about 20 minutes.
9. Add the meatballs to the tomato sauce. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
10. Combine the yogurt, cucumbers, and salt. Adjust salt, add pepper to taste.
11. Serve the meatballs over basmati rice, topped with a spoonful of raita.

coriander seeds, cumin seeds, butter, onions, garlic, ginger, green cardamom, tomatoes, salt, ground black pepper, cream, bread crumbs, cream, garam masala, butter, ginger, garlic, ground beef, salt, ground black pepper, ground cayenne pepper, wholemilk yogurt, cucumber, salt, black pepper

Taken from www.seriouseats.com/recipes/2010/08/cook-the-book-curried-meatballs-with-tomatoes-recipe.html (may not work)