Meatball Curry
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Ground Beef2 tbsps
Cilantro (minced fresh)1 tsp
Brown5 cloves
Garlic (minced)2 tsps
Ground Coriander1 tsp
Ground Cumin1 tsp
Cayenne Pepper2 medium
Tomatoes (finely diced)Directions:
1
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined
2
(Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again
3
Take each quarter and divide it into 4 small portions
4
Roll each portion between your palms until smooth
5
Set aside and repeat for all 16 meatballs For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking
6
Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you
7
When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown
8
Then add the ground coriander, cumin and cayenne pepper
9
Stir, and cook 30 seconds
10
Add the tomatoes and cook until they soften, about 5 minutes
11
Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil
12
Turn down to a simmer and add the meatballs
13
Simmer until the meatballs are cooked through, 15 to 20 minutes
14
To finish, add the cilantro and lime juice
15
Shake the pan gently to mix them in, and then taste for seasoning
16
Serve over rice, with Indian bread (naan or chapati) or over spaghetti!