Meat ball curry
500 g (1.1 lb) Lamb / Beef, minced
500 g (1.1 lb) Lamb / Beef, minced
For the spice paste:
8 Kashmiri chillies (sookhi lal mirch)
2 tsp (4 g) Coriander (dhaniya) seeds
1/2 tsp (1 g) Cumin (jeera) seeds
6 Black peppercorns (sabut kali mirch)
1/4 tsp Poppy seeds (khus khus)
5 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
1/2 tsp (1 g) Turmeric (haldi) powder
9 cloves Garlic (lasan), minced
1 inch piece Ginger (adrak), chopped
1 1/4 cups (100 g) 3 1/2 oz Coconut (nariyal), grated
1 tbsp (10 g) Bengal gram flour (besan) or 2 slices Bread, crumbled
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, finely sliced
6 - 8 Curry leaves (kadhi patta)
1 Tomato, large, chopped
1 1/2 tsp / to taste Salt
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
2 tsp (4 g) Coriander (dhaniya) seeds
1/2 tsp (1 g) Cumin (jeera) seeds
6 Black peppercorns (sabut kali mirch)
1/4 tsp Poppy seeds (khus khus)
5 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
1/2 tsp (1 g) Turmeric (haldi) powder
9 cloves Garlic (lasan), minced
1 inch piece Ginger (adrak), chopped
1 1/4 cups (100 g) 3 1/2 oz Coconut (nariyal), grated
1 tbsp (10 g) Bengal gram flour (besan) or 2 slices Bread, crumbled
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, finely sliced
6 - 8 Curry leaves (kadhi patta)
1 Tomato, large, chopped
1 1/2 tsp / to taste Salt
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
method
1. For the spice paste, grind the ingredients with a little water to a smooth paste.
2. Grind the minced meat with 3 tbsp of the spice paste till smooth. Add the Bengal gram flour or crumbled slices of bread, green coriander and 1/2 tsp salt; mix well. Divide the mixture into small balls about 1 inch in diameter. Keep aside.
3. Heat the oil in a large pan; saute the onion till soft and golden brown. Add the curry leaves and the remaining spice paste; stir-fry for a few minutes. Add the tomato and saute for a few minutes until soft and mushy and the oil begins to separate.
4. Add 2 cups water and bring the mixture to the boil. Simmer for 15 minutes.
5. Drop the meat balls in carefully, one by one, and cook gently for 10 minutes or until just cooked. Shake the pan gently from time to time. Do not stir or the meat balls may break.
6. Add the vinegar and cook for 2 minutes. Adjust seasoning. Remove from heat.
7. Serve with arroz com coco
2. Grind the minced meat with 3 tbsp of the spice paste till smooth. Add the Bengal gram flour or crumbled slices of bread, green coriander and 1/2 tsp salt; mix well. Divide the mixture into small balls about 1 inch in diameter. Keep aside.
3. Heat the oil in a large pan; saute the onion till soft and golden brown. Add the curry leaves and the remaining spice paste; stir-fry for a few minutes. Add the tomato and saute for a few minutes until soft and mushy and the oil begins to separate.
4. Add 2 cups water and bring the mixture to the boil. Simmer for 15 minutes.
5. Drop the meat balls in carefully, one by one, and cook gently for 10 minutes or until just cooked. Shake the pan gently from time to time. Do not stir or the meat balls may break.
6. Add the vinegar and cook for 2 minutes. Adjust seasoning. Remove from heat.
7. Serve with arroz com coco
serving amount
serves: 6 - 8
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