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Saffron Meatball Korma Curry

Course Main Course
Cuisine Indian
Keyword pork
Total Time 1 hour 30 minutes
Servings 4
Author Christine Ma

Ingredients

Meatballs

  • 1 pound ground turkey
  • ⅓ cup panko
  • ¼ cup grated onion
  • ¼ cup cilantro chopped
  • 2 tablespoons Greek yogurt plain
  • 1 tablespoon dill chopped
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg

Saffron korma curry

  • ¼ cup whole raw almonds
  • ⅓ cup boiling water
  • ¼ teaspoon saffron threads
  • ¼ cup warm water
  • 4 tablespoons olive oil divided
  • 1 medium onion chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1 jalapeno seeded, chopped
  • ½ cup Greek yogurt plain
  • 1 tablespoon coriander
  • 1 tablespoons cumin
  • 1 teaspoon cardamom
  • 2 tablespoons harissa paste
  • 2 Roma tomatoes chopped
  • 1 cup chicken stock
  • salt and pepper

Remaining ingredients

  • ¼ cup cilantro chopped
  • ¼ cup pickled onions
  • ¼ cup Greek yogurt plain
  • naan and rice for serving

Instructions

  • Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  • Make the meatballs. Combine ground turkey with panko, cilantro, yogurt, dill, ginger, garlic, salt, pepper, and egg. Mix until well combined and shape into 12 meatballs. Place meatballs on prepared baking sheet and bake for 10 minutes. Remove from oven and set aside.
  • Meanwhile, make saffron korma curry. Soak almonds in ⅓ cup boiling water for 30 minutes in a small bowl. In another bowl, combine saffron threads with warm water and let sit.
  • Heat 2 tablespoons oil in a large saute pan over medium heat. Add chopped onion along with ¼ cup water and saute until golden brown, about 12-15 minutes. Add minced garlic, ginger, and jalapeno and saute for one more minute.
  • Add sauteed onions in a blender along with soaked almonds with water and ½ cup Greek yogurt. Blend until you have a smooth paste.
  • Heat remaining 2 tablespoons oil in same saute pan over medium heat. Add coriander, cumin, and cardamom and heat for 30 seconds. Add onion puree and harissa paste and cook for 2 minutes, stirring constantly. Add chopped tomatoes, saffron with water, and chicken stock. Bring to a boil, cover the pot, and reduce heat to low. Continue to simmer for 20 minutes. Season with salt and pepper.
  • Add the meatballs to the curry and simmer for 10 minutes, covered. Remove from heat and transfer to a serving platter. Garnish with fresh cilantro, pickled onions, and dollops of Greek yogurt. Serve with naan and rice.

Notes

To make pickled onions, heat ¼ cup rice vinegar in the microwave for 45 seconds or until warm. Add 1 teaspoon sugar and ½ teaspoon salt, stirring until combined. Add ½ medium red onion thinly sliced and let the mixture sit for at least 5 minutes or overnight.