Tandoori Meatballs With Cilantro Raita Recipes

Steps:

• For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
• Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
• For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.

Steps:

• Mix the beef up with half the ginger and garlic, the tandoori masala spice, the egg white, the yogurt and salt and pepper.
• Press and shape the meat into 30-32 small meatballs and brown in the oil in a nonstick skillet, then drain.
• Mix the tomato passata/sauce, the rest of the ginger and garlic, salt, pepper and vegemite (or sub) in the bottom of a small crockpot.
• Cover and cook on high for 1-2 hours.
• Garnish with chopped coriander (cilantro). Serve drizzled with extra plain yogurt if you like.