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Garam Masala Bison Meatballs |
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Garam Masala Bison Meatballs
Garam masala is a roasted spice blend commonly used in northern India.
There are many variations of the blend.
You can find it for sale in Indian grocery shops
and sometimes in the larger supermarkets.
Consider making our HOMEMADE GARAM MASALA.
It will be much fresher, better tasting, and will keep up to six months in an airtight container. |
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| Ingredients |
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MEATBALLS
3 tbsp
1/2 cup
1 lb
1/4 cup (packed)
2 cloves
1 tbsp
1/2 - 1 tsp
1/4 cup (approx)
SAUCE
1/3 cup
1 tbsp
1 tsp
14 oz can (398 ml)
1/2 tsp
pinch of
1/3 cup
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olive oil
finely chopped shallots
ground bison
finely chopped cilantro
garlic, minced
garam masala
salt
bread crumbs
whole blanched almonds
canola oil
whole cumin seeds
tomato sauce
ground cardamom
cayenne pepper
table cream (18%)
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| Directions |
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- Heat 1 tbsp of olive oil in a large non-stick saucepan over medium burner.
- Saute shallots in olive oil until they begin to soften, about 5 minutes.
- Transfer to a mixing bowl.
- Blend in the bison, cilantro, garlic, garam masala, and salt.
- Sprinkle in bread crumbs, blend in enough so that meat mixture begins to bind and meatballs can be formed.
- Form mixture into about 15 meatballs that are about 1 inch each in diameter.
- Put remaining 2 tbsp olive oil in a non-stick saucepan and heat over medium to medium-low burner.
- Add meatballs, turning occasionally until completely cooked, about 10-12 minutes.
- Remove cooked meatballs from saucepan and set aside.
- For sauce, first brown blanched almonds in a 350F oven for 12 minutes or until golden.
- Allow to cool, then grind almonds to a near powder in a food processor or spice grinder.
- Clean saucepan with kitchen towel and put pan over a medium burner.
- Add canola oil and whole cumin seeds.
- Agitate the pan while cooking.
- Cook until the cumin seeds are brown and aromatic, about 2 minutes.
- Blend in tomato sauce, cardamom, cayenne, and ground almonds.
- Return cooked meatballs to saucepan, reduce heat to medium-low, cover and cook until heated through, about 7 minutes.
- Remove cover and stir in cream and continue stirring and cooking for about 2 minutes.
- Serve over steamed rice or coconut rice.
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