Indian-style veal meatball

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 454 g (1 lb) Québec veal, ground
  
• 15 ml (1 tbsp.) Garam Masala, ground
  
• 15 ml (1 tbsp.) paprika
  
• 1 shallot, finely chopped
  
• 15 ml (1 tbsp) ginger, chopped
  
• 2 garlic cloves, minced
  
• 45 ml (3 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
  
• Salt and pepper to taste
  

The sauce

• 1 broccoli, chopped
  
• 125 ml (1/2 cup) cashews
  
• 15 ml (1 tbsp.) ginger, chopped
  
• 5 ml (1 tsp.) Sriracha hot sauce
  
• 250 ml (1 cup) coconut milk
  
• 15 ml (1 tbsp.) yellow curry powder
  
• 250 ml (1 cup) beef broth
  
• 60 ml (4 tbsp.) fresh coriander leaves, chopped
  
• salt and pepper to taste
  

Preparation

1. In a bowl, combine ground veal, Garam Masala, paprika, shallot, ginger and garlic.
   
2. Form into golf-ball-sized balls.
   
3. In a hot frying pan, sear the dumplings in the fat of your choice for 2 minutes on each side.
   
4. Add broccoli and sear lightly.
   
5. Add the cashews, ginger, hot sauce, coconut milk, curry powder and stock and cook for 10 minutes. Check seasoning.
   
6. Serve, sprinkled with coriander and accompanied by rice or quinoa.