Meatball Curry
Aromatic meatballs bursting with flavorful ingredients like ginger, garlic, and fresh herbs, cooked to tender perfection in a rich curry sauce. Perfectly paired with fluffy basmati rice or warm naan bread, this dish will bring a burst of exotic flavor to your dinner table.
— Constant Cookbook
Ingredients
- 400g mince (lamb, beef or turkey)
- 1 small onion, finely chopped
- 1 fat garlic clove, crushed
- 1 inch fresh ginger, grated
- 1 fresh chilli, de-seeded if you don't like it hot!
- 1 tbsp chopped fresh coriander or mint
- salt and pepper to taste
- 1 egg
- Optional: Fresh chopped coriander to garnish
- 1 or 2 tbsp of oil for frying
- Curry sauce of your choice, or 2tbsp Pataks curry paste and a 400g tin of chopped tomatoes
Instructions
- Mix all meatball ingredients in a large bowl - using the egg to bind
- Roll into individual meatballs - try to keep them the same size but you can choose large or small ones
- Fry in batches in a large saucepan until browned all over. Add shop bought curry sauce heat gently & cook for an hour.
- If using curry paste, remove meatballs from pan, add madras paste & warm water, boil until reduced by one third. Add tomatoes & return meatballs to pan. Cook for one hour on a gentle heat
- Serve with nan bread or basmati rice & a tomato & onion salad
Yield
Serves 4
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