Curried meatballs

Recipe from: 8/13/1998 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 2
    long green chillies, seeded and chopped
  • 2
    cm
    piece fresh ginger, skinned and grated
  • 1
    onion, chopped
  • 5
    ml
    whole black peppercorns
  • 15
    ml
    chopped fresh coriander (dhania) (optional)
  • 700
    g
    lean beef mince
  • 1
    egg
  • salt
  • 15
    ml
    oil
  • 2
    onions, thinly sliced
  • 1
    cinnamon stick
  • 2
    cardamom seeds
  • 3
    whole cloves
  • 3
    cloves garlic, crushed
  • 15
    ml
    mild curry powder
  • 4
    dried or 8 fresh curry leaves
  • 15
    ml
    fresh coriander leaves, chopped
  • 1
    large ripe tomato, skinned and chopped
  • salt and freshly ground black pepper
 

Method

 
Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray or grease lightly with butter. Finely chop the chillies, ginger, onion, peppercorns and coriander leaves (this may be done in the food processor). Mix the mince, egg and chilli mixture and season to taste with salt. Shape into fairly small meatballs and arrange on the baking sheet. Chill for about 1 hour until firmer. Bake the meatballs in the oven for about 30-40 minutes or fry in heated oil until golden brown. Heat the oil in a deep pan and stir-fry the onion, whole spices, garlic and curry powder over medium heat until the onion is tender, about 10 minutes. Add a little water if the onions start sticking to the bottom of the pan. Add the coriander leaves as well as tomato and simmer slowly for 15-20 minutes. Stir in 625 ml (2 1/2 c) hot water. Add the meatballs and simmer slowly for another 15-20 minutes or until the sauce has thickened slightly, is flavoursome, and the meatballs are heated and cooked through. Remove the whole spices and serve with rice and sambals of your choice. Serves 4-6.
 

Read more on: beef  |  curry
 

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