Instructions

• In a 12-inch skillet over medium, toast the coconut, stirring frequently, until golden, about 2 minutes. Transfer to the bowl of a food processor.
• In the same skillet, heat 2 Tbl Harissa Extra Virgin Olive Oil until shimmering. Add the onion and garlic and cook, stirring, until lightly golden, 7 to 9 minutes. Move half of the onions to a large bowl. Set the other half aside.
• Add the cashews to the food processor along with the coconut. Pulse until finely ground, about 10 pulses. Add 1 1/2 cups cilantro to the food processor, and process for a few pulses. Remove 1/4 cup of this coconut- cashew-cilantro mixture and set aside for garish. Move the remaining mixture to the large mixing bowl with the onions.
• To the large mixing bowl with the onions and coconut-cashew mixture, add in the beef, ¼ cup coconut milk, egg, egg yolk, 1 Tbl Madras Curry Powder, ½ tsp Garam Masala and 1 tsp salt. Mix well, then shape into sixteen 2-inch meatballs. Cover with plastic wrap and refrigerate for 10 minutes.
• The meatballs can also be frozen at this point. Place in the freezer on a sheet pan until frozen. Then transfer the frozen meatballs to a zip top bag. Freeze for up to 6 months.
• In the same skillet used for the coconut and onions, heat the remaining 1 Tbl Harissa Extra Virgin Olive Oil over medium heat until shimmering. Add the meatballs in a single layer and cook, undisturbed, until browned on the bottoms, 2 to 3 minutes.
• Add the reserved onion mixture, the remaining ½ cup coconut milk, the remaining 1/2 tsp garam masala and the tomatoes. Stir gently, loosening the meatballs from the pan. Bring to a boil over medium-high. Cover, reduce to medium-low and cook at a gentle simmer until cooked through, 12 to 15 minutes. Taste the sauce and adjust with salt if needed.
• Serve with fluffy basmati or jasmine rice or with warm naan. Garnish servings with the reserved cashew-coconut mixture and fresh cilantro.