Name: Curried Meatballs
Yield: 8 Servings
Ingredients: Olive oil; 6 scallions, cut into 1-inch pieces; 2 jalapeños, seeds removed if desired; 6 garlic cloves; 1 1-inch piece ginger, peeled, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon garam masala; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon cayenne pepper; 2 pounds ground beef (20% fat); 1 large egg, beaten to blend; 3 tablespoons plain yogurt; 2 teaspoons kosher salt; ¼ cup olive oil; 4 medium onions, chopped; 10 garlic cloves, crushed; 1 1½-inch piece ginger, peeled, chopped; 3 dried chiles de árbol; 4 teaspoons curry powder; 4 teaspoons ground cumin; 4 teaspoons ground turmeric; 3 tablespoons ground coriander; 1 teaspoon black peppercorns; 1 14.5-ounce can crushed tomatoes; 1 bay leaf; 1 tablespoon kosher salt, plus more; 1 tablespoon fresh lemon juice; ½ teaspoon cayenne pepper; Cilantro leaves with tender stems (for serving)

Marcus Nilsson

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

Recipe notes