Swedish Food

I've made Swedish meatballs before, but this time I think they turned out really good.
Prep: 20 minutes
Total: 40 minutes
Ingredients

Serves 8
1 pound ground beef chuck
1 pound ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
Directions

Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.
Helpful Hint

To Freeze: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

Indian Food

Indian Style Lamb Curry

This was my first time making Indian food. Although it wasn't as good as this place in Nashville that I tried Indian food at a few weeks ago, it got the seal of approval from my husband. It may need more spices though.


Prep 20 min Inactive Prep 5 min Cook1 hr 10 min Total:1 hr 35 min

Ingredients
1 cup grapeseed oil
3 medium onions, diced small
4 teaspoons turmeric
6 teaspoons masala powder
8 cloves garlic, minced
1 to 2 chiles, diced small (your choice)
5 pounds lean lamb, cut into 1-inch cubes
2 cups all-purpose flour
1 (6-ounce) can tomato paste
1 1/2 quarts vegetable stock or water
3 medium sized potatoes, peeled and diced small
2 cups rice
2 teaspoons salt
1/2 cup chopped fresh cilantro leaves
Directions
Chef's Note: You can replace the turmeric and masala powder with curry powder

In a large cooking pot, heat the oil and add the chopped onions, frying until golden brown. Stir in the turmeric and masala powder (or curry powder), garlic and chiles, mix well and cook for a couple of minutes to integrate flavors. Add the lamb and sear on all sides. Sprinkle the flour over the meat using a sifting motion, spoon in tomato paste, then gradually add the stock (or water) stirring constantly while doing so. Reduce the heat, cover and simmer over low heat until meat is tender, about 1 hour. Check the pot often and stir so the curry doesn't burn. If the sauce is thickening too fast during this cooking time, add water to retain the consistency and to prevent burning. (If you prefer, once you have added the stock or water and the sauce is a good smooth consistency, you may transfer to a covered roasting pan and finish in the oven at 350 degrees F until the meat is tender.) In the last 30 minutes of cooking time, stir in the potatoes.

While the lamb curry is in its last 1/2 hour, bring 5 cups of water to a boil, add rice and salt, reduce heat, cover and cook until tender, about 20 minutes. Remove from heat and let sit 5 minutes.

Spoon rice onto serving plate, top with lamb curry and garnish with fresh cilantro.