Beef with peppers

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 15
Servings 6
Time 35 minutes

Ingredients

  • 1
    kg
    lean beef mince
  • 750
    ml
    white breadcrumbs
  • 500
    g
    onions, finely chopped
  • 1
    large egg, beaten
  • 20
    ml
    sunflower oil
  • SAUCE
  • 20
    ml
    sunflower oil
  • 750
    g
    onions, sliced into rings
  • 45
    ml
    medium curry powder
  • 1
    x 5 cm piece fresh ginger, peeled and finely chopped
  • 65
    ml
    flour
  • 1
    each red and green pepper
  • 100
    ml
    coarse dessicated coconut
  • 150
    ml
    tomato purée
  • 800
    ml
    beef stock
 

Method

1 hour 40 minutes
 
Mix meat and breadcrumbs.
Add onions and egg, and season to taste with salt and freshly fround black pepper.
Roll mince mixture into about 25 meatballs.
Heat oil in a heavy-based pan and brown the meatballs.
Place in a single layer in a fairly deep casserole dish.
To make the sauce, heat the oil and sauté onions until beginning to soften.
Add the curry powder and stir over medium heat for five minutes.
Add remaining ingredients except the stock, and stir until well mixed.
Stir in the stock, a little at a time, and heat until boiling.
Remove from the heat and pour sauce over the meatballs in the casserole dish.
Cover tightly and cook in a preheated 180 °C oven for 1 1/2 hours.
Serve with basmati rice, a cucumber, mint and yoghurt sambal, and poppadoms or naan bread.
 

Read more on: bake  |  beef  |  sauté
 

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