Hot meatballs in creamy sauce

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 21
Servings 4
Time 15

Ingredients

  • 600
    g
    For the meatballs: lamb mince
  • 4
    slices
    bread, soaked in water and squeezed dry
  • 10
    ml
    chilli powder
  • 5
    ml
    turmeric powder
  • 5
    ml
    garam masala powder
  • 1
    cloves
    garlic, crushed
  • 10
    ml
    grated fresh ginger
  • 5
    ml
    Salt and freshly ground black pepper
  • 5
    ml
    raisins
  • 65
    ml
    flour
  • 100
    ml
    Oil for frying
  • 45
    ml
    For the sauce: sunflower oil
  • 1
    large onion, sliced
  • 1
    red chillies, finely chopped
  • 15
    ml
    ginger, grated
  • 1
    cloves
    garlic, crushed
  • 3
    ml
    cumin seeds
  • 3
    ml
    turmeric powder
  • 45
    ml
    sugar
  • 225
    g
    tomato purée
  • 125
    ml
    cream
 

Method

30
 
1. To make the meatballs: Knead the mince with all the ingredients except the flour and oil.
2. Form into equal-sized balls, pressing hard to bind the ingredients. Coat each ball with a little flour.
3. Heat oil in a saucepan and fry meatballs until brown. Take care to prevent splattering when lowering them into the hot oil.

4. To make sauce: Heat 2T oil and fry onion, chillies, ginger and garlic. Blend to a paste in a food processor.
5. Heat remaining oil in a heavy pan and stir in the cumin. Add the onion and chilli paste and fry until golden. Add all remaining spices, sugar, salt and tomato puree, stirring until well blended.
6. To achieve a creamy consistency, remove from heat, stir in cream and gently slide in the meatballs.
7. Re-heat before serving, adding a little water if required. Serve garnished with fresh coriander.

 

Read more on: shallow-fry  |  lamb
 

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