This is the second time we made this recipe. The first, Rachael took the lead and it was awesome. Last night I tried my hand at it… and I wasn’t too pleased.
I think I followed the recipe (from Martha Stewart) a little too doggedly. My meatballs were mis-shapen and my sauce got watered down.
Next time I do this, I am definitely going to focus on a making a more robust sauce (more garam masala, turmeric, coriander… less water) and allow a slow low heat to reduce. I’d also blend or puree the onions meant for the meatballs instead of a fine dice. If the onions are too big they prevent the ball from holding its shape in the simmer.
The other big disaster was using a brown basmati rice. Cooking it took a lot longer than planned and the taste was just a little off the mark. The recipe recommends naan, and of course that’d be good, but I also might recommend some Greek yogurt, especially if you go overboard on the heat.
