Meatball curry

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 17
Servings 1
Minutes 30 minutes


Serving Change
  • 20
    sunflower oil
  • 2
    pieces cassia
  • 6
  • 5
    black mustard seeds
  • 2
    medium onions, chopped
  • 2
    carrots, diced
  • 7
    ground coriander
  • 15
    ginger, freshly grated
  • 3
    large cloves garlic, crushed
  • 3
    fresh chillies, chopped
  • 5
    ground turmeric
  • 5
    ground cumin
  • 400
    can plum tomatoes, chopped
  • prepared meatballs (see recipe, below)
  • seeds from 6 cardamom pods, ground
  • 250
    plain yoghurt
  • 30
    (1 packet) fresh coriander, chopped


30 minutes

Heat the oil in a saucepan and add the cassia, cloves and mustard seeds.
Once the seeds have popped, add the onion and carrot and cook until the onion is soft.
Add the ground coriander, ginger, garlic and chillies and stir well.
Stir in the turmeric and cumin, then add the tomatoes.
Season with salt, pepper and a pinch of sugar.
Add 250 ml water and bring to the boil.
Add the meatballs to the simmering sauce, one at a time.
Move the meatballs gently a couple of times during cooking to prevent sticking. Be careful not to break them up.
Simmer for 10 to 15 minutes until the meatballs are cooked through.
Stir in the cardamom seeds, yoghurt and coriander and serve with basmati rice.

Put one finely chopped onion, one slice of bread, and one egg into a bowl.
Mix together.
Add 500 g extra lean beef mince, one grated carrot, 10 ml beef stock powder and 10 ml poppy seeds and mix well.
Refrigerate until ready to use.
Just before cooking, roll the mixture into balls and coat each one in flour before adding them to the sauce.


Read more on: beef  |  shallow-fry  |  curry


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