Recipe: Appetizing Curried Guinea Meatballs with Escarole and Basmati Rice

Curried Guinea Meatballs with Escarole and Basmati Rice. Great recipe for Curried Guinea Meatballs with Escarole and Basmati Rice. While the combination of Guinea Hen, escarole, and red pear may seem like the contents of a contestant's basket on "Chopped", trust us on this one! The Guinea Hen has a unique, rich flavor that pairs perfectly with a range.

Remove to a plate and set aside. Turn down to a simmer and add the meatballs. Spiced with curry powder (use mild if you're not into hot curries), turmeric and Chinese five spice, it's got bags of flavour. You can cook Curried Guinea Meatballs with Escarole and Basmati Rice using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Curried Guinea Meatballs with Escarole and Basmati Rice

1. You need 2 tsp of curry salt.
2. You need 12 oz of ground guinea hen.
3. It's 2 cup of water, divided.
4. You need 1 of Kosher salt, to taste.
5. You need 1 cup of basmati rice.
6. Prepare 1 of Olive oil, as needed.
7. You need 3/4 cup of onion, thinly sliced.
8. It's 1 small of head escarole, torn into bite sized pieces.
9. You need 2 cup of coconut milk.
10. You need 3 tbsp of sweet curry spice.
11. You need 1 each of red pear, diced.
12. Prepare 1 tbsp of butter.

I like to brown my meatballs, then add the spices, and then finish cooking the meatballs in the sauce (which is made up of a mixture of beef AND chicken stock (my dad's stipulation - I haven't tried it with just one type of stock), plus milk, so they're lovely and tender. Transfer it to a serving bowl. Pour the curry from the blender into the skillet with the meatballs. If the curry gets too thick, add a little extra water to the pan to thin it.

Curried Guinea Meatballs with Escarole and Basmati Rice step by step

1. Add curry salt to the ground guinea hen meat and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball..
2. Place 1 3/4 cups of water into a small saucepan. Bring to a boil, add kosher salt, and stir in rice. Reduce heat to low, and simmer for 15 minutes, or until water is fully absorbed. Cover, and let stand for about ten minutes..
3. While rice is cooking, heat a large sauté pan over medium-high heat. Add enough oil to lightly coat the pan. Add the meatballs, and brown well on each side. Transfer meatballs to a plate or rimmed container..
4. Add onions, and cook while stirring for 2 minutes. Add escarole and 1/4 cup of water. Cover and cook for 3-4 minutes. Stir in coconut milk and sweet curry spice, add in meatballs and any juices. Cover and cook for 8-10 minutes. Adjust seasoning as desired..
5. Fluff butter into rice with a fork..
6. Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear. Enjoy!.

While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with. Bring a small pot of water to a simmer. Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook rice in boiling salted water, according to package directions until tender. Add the warm meatballs to the sauce and stir gently to coat well with the sauce.