Goan Pork Meatballs in Spicy Curry

From Easy Indian Cookbook by Manju Malhi

INGREDIENTS
2-inch piece ginger root, peeled and chopped
4 garlic cloves
2 green chilies, roughly chopped
1/2 tsp freshly ground black pepper
2 1/2 T freshly squeezed lemon juice
1/2 tsp salt
18 oz ground pork
2 T rice flour
5 T peanut oil
3 tomatoes, coarsely chopped
1 onion, chopped
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chili powder
1/2 tsp Garam Masala

METHOD
1. Put the ginger, garlic, chilies, black pepper, 2 T of the lemon juice, and 1/4 tsp of the salt in a blender and process until a thick paste forms.

2. Transfer the paste to a large bowl, add the pork, and mix well. Wet your hands and shape the mixture into 16 meatballs of equal size. Roll the meatballs in the rice flour so they are coated all over.

3. Heat 2 T of the oil in a large skillet over medium-high heat. Add the meatballs and fry 3 minutes, turning them in the oil until they are light brown. Do these in batches, if necessary, adding extra oil as needed. Remove the meatballs, wipe out the pan, and set aside.

4. Put the tomatoes in the blender and process until smooth. Set aside.

5. Heat the remaining 3 T of oil in the pan over medium heat. Add the onion and fry, stirring occasionally, 6-8 minutes until golden brown.

6. Stir the paprika, cumin, coriander, chili powder, remaining 1/2 T of the lemon juice, and remaining 1/4 tsp salt into the onions and fry 30 seconds or until you can smell the aroma of the spices. While the mixture cooks, bring one cup of water to a boil.

7. Add the tomatoes to the pan and mix well. Add the meatballs and stir in the boiling water. Return to a boil and then reduce the heat and simmer, uncovered, for 8-10 minutes until the meatballs are completely cooked.

8. Sprinkle the Garam Masala over all and serve with plain Basmati rice.