One of my kids personal favorites, juicy, spicy and flavorful meatballs simmered in spices and creamy coconut curry!
Makes 12-14 meatballs, serves 4-6
Ingredients:
For the meatballs:
1 kg/2 lb minced/ground lamb or any meat of your choice
1 egg
1 cup bread crumbs
1/2 cup finely chopped red onion
1/2 cup finely chopped coriander leaves
1/2 tsp black pepper powder
Salt to taste
1/2 tsp black pepper powder
Salt to taste
Oil to grease hands
For the masala:
For the masala:
1 and 1/2 tsp paprika/red chili powder
2 tsp coriander powder
1 tsp whole garam masala (3-4 cardamo pods, 1/2 inch cinnamon, 4-6 cloves)
1 Tbsp oil
1 cup red onion, chopped
2 tsp coriander powder
1 tsp whole garam masala (3-4 cardamo pods, 1/2 inch cinnamon, 4-6 cloves)
1 Tbsp oil
1 cup red onion, chopped
1 cup ripe tomatoes, chopped
1 Tbsp garlic
1 Tbsp garlic
1 Tbsp ginger
1 cup fresh coconut or 1 cup coconut milk
Salt to taste
To saute:
1 cup fresh coconut or 1 cup coconut milk
Salt to taste
To saute:
1 cup fresh fenugreek leaves/methi, chopped
1/2 cup red onion chopped
1 Tbsp oil
Wash the meat and drain. In a bowl, combine all the meatball ingredients together. Make little balls the size of table tennis balls. Place them on a plate. Wrap them in a plastic wrap and refrigerate for 30 minutes.
In the meantime prep the masala for the curry.
In a deep saucepan/cooker, heat oil on medium. When it begins to shimmer, toss in the onions, ginger and garlic. Sauté till onions turn golden brown. Add tomatoes, and cook for a few minutes. Add in the chili powder, coriander, turmeric and whole garam masala. Saute for just a minute and cool.
Put them all in a blender along with fresh coconut. Se aside.
In the same cooker, add 1 tbsp oil. When it begins to shimmer, toss in the chopped fenugreek/methi and onions. Saute for 2 minutes.
Pour in the ground masala. Cook on high for 4-6 minutes and then turn it down to a simmer. Add about 4 cups of water or stock. Cover the saucepan and let the gravy cook until oil separates into the sides of the saucepan. Now add in the chilled meatballs. Cover and pressure cook on low for 10 minutes, or just cover and cook for 15 minutes. Cooking times may vary depending on how tender the meat is. Once the meat is completely cooked through, turn it off.
Garnish it with coriander, and compliment the curry with rice or flat breads/tortillas. Enjoy!