|1 kg||beef mince|
|1||tomatoes — large|
|1||bread — slice|
|1 tsp||dried thyme|
|salt and freshly ground black pepper — to taste|
|15 ml||fresh chillies|
|2||onions — large, peeled and sliced|
|1 tbsp||curry powder — mild|
|1/2 cup||vinegar — brown|
|1 tbsp||jam — apricot, fine|
Preheat oven to 200°C.
Grate the tomato into the beef mince, add the soaked white bread, thyme and seasoning. Mix well with your hands. Roll small cocktail sized meatballs and arrange it in an oven safe dish.
Drizzle with olive oil and bake in the oven for 20 – 25 minutes until cooked.
While the meatballs are in the oven – For the curry sauce, in a medium sized saucepan, heat the olive oil and saute the onion until caramelized, add the water, curry powder, sugar, flour, salt, turmeric, vinegar and apricot jam.
Simmer for 10 minutes until the sauce becomes thicker.
As the meatballs come out the oven, pour the hot curry sauce over the meat and leave to cool. Transfer into an airtight container and leave in the fridge for about three days before serving.
Serve with chopped banana, desiccated coconut and chutney on a plate with cold pasta salad and crusty bread.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.