Meatball curry

Meatball curry

Serves 6

Don't let the lengthy ingredients list dissuade you from making this dish. Make the meatballs one day and assemble the dish the next day.

• Ingredients:

• Meatballs:

2 pounds ground beef

½ cup chopped onion

3 tablespoons cilantro

2 teaspoons green chilies

1 teaspoon minced gingerroot

1 teaspoon garlic

1½ teaspoons coriander powder

1 teaspoon garam masala

¾ teaspoons cumin powder

½ teaspoon cayenne pepper

1 teaspoon salt

• Sauce:

2 tablespoons vegetable oil

1½ cups chopped onions

1 tablespoon peeled gingerroot

1 tablespoon minced garlic

1 tablespoon minced green chilies

2 teaspoons coriander powder

1 teaspoon cumin powder

½ teaspoon turmeric

½ teaspoon cayenne

1 can (28 ounces) tomatoes, with juice (or 3½ cups fresh chopped tomatoes; romas work best)

¼ cup cilantro, chopped

1½ teaspoons salt

1 teaspoon garam masala

2 tablespoons cilantro, chopped, for garnish

• Instructions:

In a bowl, combine the ingredients for meatballs. Mix by hand. Lightly roll into walnut-sized balls. Do no compact. Set aside on baking tray. (This step can be done the night before.)

In a large skillet with a tight-fitting lid, heat oil over medium-high heat. Sauté onions until beginning to color, 6 to 8 minutes. Reduce heat to medium and sauté until browned, 8 to 10 minutes longer. Pour in 1 cup water.

Place the baking sheet with meatballs on top of the saucepan, making sure the pan is completely covered. Reduce heat to low and simmer until onions are very soft, 8 to 10 minutes, or until water evaporates. The heat from the pan will "set" the meatballs.

When there is no more liquid in pan, carefully lift meatballs from the baking sheet and arrange on top of onions.

Cover pan and cook meatballs 1 to 2 minutes. Uncover pan, increase heat to medium-low and cook until meatballs are firm enough to turn gently with a spoon and the meat juices have been absorbed, 6 to 8 minutes. Stir meatballs to brown.

Scatter ginger, garlic, chilies, coriander, cumin, turmeric and cayenne pepper on top. Reduce heat to low and continue to cook until meatballs are browned.

If meatballs sticks, stir in a few of the tomatoes to deglaze the pan. Stir in all the tomatoes, ½ cup cilantro and the salt. Increase heat to medium. Cover and return to a gentle boil. Reduce heat to low and simmer, covered, stirring occasionally, until gravy is thick, about 20 to 30 minutes.

Remove from heat. Sprinkle garam masala over top. Cover and let stand 5 minutes. Stir before serving.

This recipe is from "Easy Indian Cooking," by Suneeta Vaswani (Rose, $18.95).