Well now...this was a recipe where I was "winging it" and let me tell you it exceeded my expectations.  The flavours of garam masala in the meatballs, with the madras curry powder was a match made in heaven.  Add in the fresh vegetables, creaminess of the yogurt, it was delicious.

Meatballs:

1 lb. extra lean ground beef

1 egg, whisk well

2 Tblsp. finely chopped red onion

1/2 tsp. garam masala, salt and fresh cracked pepper

1 Tblsp. Sorghum flour or brown rice flour

To cook meatballs heat up your wok, pan on medium heat with 1 Tblsp. butter, 1 Tblsp. Avocado oil

Vegetables:

2 Tblsp. Avocado oil - use more if needed

3/4 lb. chopped potatoes, chopped in 1 inch pieces - yukon gold work nicely

1/4 red onion sliced into quarter pieces

1/4 red pepper, cut into 1 inch pieces

1/2 lb. cut up cauliflower - cut up not too small or large

good handful of baby fresh spinach

2 1/2 cups chicken stock

1/4 cup well rinsed basmati rice

3 Tblsp. yogurt

2 tsp. Madras curry spice

2 bay leaves

good handful of chopped green onion and cilantro

In a bowl mix up the ingredients for the meatballs and shape into balls.  Refrigerate 1-2 hours before cooking, and remove from fridge 1/2 an hr. before cooking

Heat up a wok, or large cast iron pan with the butter and Avocado oil on medium high heat.  Fry the meatballs in batches so the pan is not overcrowded, about 6 minutes each side.  Transfer to a bowl and put aside.

Add more Avocado oil the pan and add in the potatoes, onion, and red pepper.  Cook a good 12 minutes, sauteing.

Then add in the cauliflower, spinach, rice, chicken stock, madras curry spice, and 2 bay leaves. Mix well scraping up any brown bits in the pan.  Bring to a good simmer, lid on and then turn down low heat to simmer 12 minutes.

Remove lid and return the meatballs to the pan, stirring occasionally, add salt and pepper to taste continue to cook another 10 minutes.

Remove from heat and add in the yogurt stirring well to combine.

Serve with a good sprinkling of chopped cilantro and green onion.