David Rocco's Dolce India Dinner Meat

Anglo-Indian Meatball Curry

By David Rocco’s Dolce India 


– 1 lb minced beef
– 1 yellow onion
– 8 fresh mint leaves, minced
– 1 clove garlic, minced
– 1 piece ginger root, peeled and diced
– 1 pinch sea salt
– 1 pinch cumin powder
– 1 pinch garam masala
– 1 pinch coriander powder
– 1 pinch black pepper
– ½ tbsp coconut oil

For the sauce:

– ¼ cup coconut oil
– 1 tbsp ginger garlic paste
– 2 green chilies chopped
– 1 red onion, diced
– 1 bay leaf
– 1 cinnamon stick
– 1 star anise
– 1 tsp cloves
– 2 tsp chili powder
– 1 tsp garam masala
– 2 tbsp coconut vinegar
– 2 tbsp coconut milk


In a bowl, place your minced beef. Chop your onion, then dice together with garlic, ginger and mint until you have a nice blend. Add the mixture to the beef. Then add a pinch of salt, a pinch of cumin powder, garam masala, coriander powder and black pepper. Massage all the ingredients into the meat until it’s evenly combined. Pour in coconut oil and continue massaging until completely blended.

Working with your hands, take small chunks of the meat mixture and form them into golfball-sized balls. Set aside.

To make the sauce, heat coconut oil in a pan, then add ginger garlic paste, green chilies, red onion and stir, cooking until softened. Then add your bay leaf, cinnamon stick, star anise and cloves, letting the essential oils release their flavor.

In a separate bowl, combine your chili powder and garam masala, adding a bit of water to make a paste. Add that to your sauce, then pour in more water to lengthen it. About a cup. Once it starts to simmer, add coconut vinegar to give it a hit of sourness. Now it’s time to cook the meatballs. Place them gently in the sauce, turning every so often, and ladling them with sauce to help them cook evenly.

Now add in a bit of coconut milk. Stirring to combine. Serve immediately.

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