Meatball Curry 1 Pound Lean Ground Beef 2 Teaspoons Rice Flour 1/4 Teaspoon Turmeric 1/2 Teaspoon Salt 1/2 Teaspoon Paprika 1 Teaspoon Fish Sauce 1 Medium Jalapeno -- diced 1 Teaspoon Fresh Ginger Root -- finely chopped 1 Clove Garlic -- finely chopped 1 Medium Onion -- finely chopped 2 Tablespoons Peanut Oil 1/2 Teaspoon Lemon Grass 1/2 Teaspoon Red Pepper Flakes 1/2 Cup Tomatoes -- chopped 2 Teaspoons Tamarind Paste -- soaked and Strained 1 Cup Water Mix everything down to and including the jalapeno in large bowl. Process the ginger, garlic and onion to a fine chopped. Add to meatballs. Prepare meatballs to 1 inch in diameter. Slightly flatten on the ends. Makes about 20. Heat oil and lightly brown meatballs about 2 mintues. Remove meatballs and set aside. In the same oil, fry lemon grass and pepper flakes over moderate heat for 2 minutes. Add tomatoes and stir fry 2 minutes. Add meatballs, tamarind liquid and water. Cook curry over moderate low heat for 15 minutes or until sauce is thick. Serve with rice.