Indian Meatballs (Kofta)

We learned three things from this recipe:

  1. You CAN get a restaurant-like texture to your sauces at home if you’re patient enough to let them simmer the full time and are willing to get a few more pieces of equipment dirty
  2. Metzgerei Salzberger is our new hookup for ground lamb in Regensburg
  3. A rice cooker is certainly a convenience a lot of the time, but we can do great pilau rice on the stovetop, too.

More on those three points:
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Thai Garlic Meatball and Pork-Filled Cucumber Soup

Geng Djud Teng Gwa Jad Sei Mu Sab(?)
I think that’s Thai for “Can’t handle the fish sauce? Eat this!”
A while back we attended an evening of Indian cooking instruction at our local Volkshochschule. The next installment was last week, and we moved a little further East, culinarily speaking, to Thailand. Given Sarah’s rules about fish (it better be canned tuna or beer-battered cod) and derivative products, I was flying solo on this one. But I brought home a winner of a recipe that met with her approval this evening at home, too.

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