new possibles

NotYetTested/curried_meatballs

@@ -0,0 +1,57 @@
+Ingredients
+SERVINGS: 8
+
+Meatballs
+
+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
+
+Curry Sauce
+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)
+
+Preparation
+
+Meatballs
+
+Preheat oven to 400°. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. 
+
+Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1" apart (you should have about 24). 
+
+Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.
+
+Curry Sauce
+
+Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
+
+Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.

+
+Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.

+
+Do Ahead: Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.

NotYetTested/red_lentil_soup_with_north_african_spices

@@ -0,0 +1,25 @@
+4 tablespoons unsalted butter
+1 large onion, chopped fine
+Salt and pepper
+¾ teaspoon ground coriander
+½ teaspoon ground cumin
+¼ teaspoon ground ginger
+⅛ teaspoon ground cinnamon
+Pinch cayenne
+1 tablespoon tomato paste
+1 garlic clove, minced
+4 cups chicken broth
+2 cups water
+10 ½ounces (1 ½ cups) red lentils, picked over and rinsed
+2 tablespoons lemon juice, plus extra for seasoning
+1 ½teaspoons dried mint, crumbled
+1 teaspoon paprika
+¼ cup chopped fresh cilantro
+
+. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
+
+2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
+
+3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.
+
+