Name: Beef with peppers
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1.00 kg beef mince lean; 750.00 ml breadcrumbs white; 500.00 g onion finely chopped; 1.00 eggs large, beaten; 20.00 ml sunflower oil; 20.00 ml sunflower oil; 750.00 g onions sliced into rings; 45.00 ml curry powder medium; 1.00 fresh ginger peeled, finely chopped; 65.00 ml flour; 1.00 pepper green and red; 100.00 ml dessicated coconut; 150.00 ml tomato purée; 800.00 ml stock beef

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Ingredients (14)

1.00 kg	beef mince — lean
750.00 ml	breadcrumbs — white
500.00 g	onion — finely chopped
1.00	eggs — large, beaten
20.00 ml	sunflower oil

Sauce

20.00 ml	sunflower oil
750.00 g	onions — sliced into rings
45.00 ml	curry powder — medium
1.00	fresh ginger — peeled, finely chopped
65.00 ml	flour
1.00	pepper — green and red
100.00 ml	dessicated coconut
150.00 ml	tomato purée
800.00 ml	stock — beef

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Method:

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.