Pork Koftas Over Nutmeg Rice #crazyingredientchallenge

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. This month, Kelly of Passion Kneaded is hosting. So, here goes...

December's Crazy Ingredient Challenge = nutmeg and rice

The nutmeg tree is native to the Moluccas which are also known as the Spice Islands of Indonesia.  For centuries the Dutch East India Company kept the location and cultivation of the trees a fiercely guarded secret. The Dutch still use more nutmeg than most in their regional cuisine.

The nutmeg tree - scientific name Myristica fragrans - is unique among spices in that the fruit produces two distinct spices: nutmeg and mace. The outside of the seed is a lace-like sheath; that is the mace. The seed itself is nutmeg.

Connecticut is known as 'The Nutmeg State' because Yankee peddlers used to sell carved "nutmegs" to naive homecooks.

I decided to make pork koftas in a spiced tomato sauce and served with steamed rice sprinkled with freshly grated nutmeg. Delicious! I should have made more...we definitely wanted leftovers and didn't have them.

Ingredients makes approximately one dozen koftas

Koftas

• 1 pound organic ground pork
• 1 1/2 T garam masala
• 1 1/2 T freshly minced ginger
• 3 cloves garlic, minced
• 1 t freshly ground nutmeg
• freshly ground salt
• freshly ground pepper
• pinch of cayenne pepper
• 1 T butter
• 1 T olive oil

Sauce

• 1/2 C ground almonds
• 1/2 T ground cumin
• 1/2 T freshly ground nutmeg
• 1-1/2 C fresh tomato sauce
• 1/2 C beef stock
• 1/4 C organic heavy cream
• 1 pinch coarse salt

For Serving

• cooked basmatic rice (I cooked it in chicken stock for more flavor)
• 1 T butter
• freshly ground salt
• freshly ground nutmeg

Procedure

Koftas

In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form meat into small logs. Heat olive oil in a lidded pan. Add a pat of butter. Melt the butter. Add the koftas to  pan and brown on all sides until a nice crispy crust forms.

Sauce

Whisk together the sauce ingredients. Pour it over the koftas. Bring to boil, then reduce the heat to a simmer. Simmer until the meatballs are cooked through, approximately 25 to 30 minutes. They should be firm to the touch. Roll the meatballs in the thickened sauce before serving.

To Serve

Fold butter into warm rice until melted and incorporated. Season to taste with salt. Spoon cooked rice onto an individual plate. Grate nutmeg over the top. Place a few koftas on the plate. Serve immediately.

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