MEAT BALLS CURRY.
Ingredients.
meatballs.
1 small onion peeled and finely chopped.
1 small sweet green pepper seeded, cored and finely chopped.
15 coriander leaves, or parsley chopped.
2 cloves of garlic chopped.
1 pound of finely ground beef.
2 teaspoons of salt.
1 teaspoon of ground red pepper.
½ teaspoon of ground cumin.
1 egg.
3 cups of vegetable oil.
Method.
1. In a food processor or a large mortar, coarsely grind the onion, pepper, coriander and garlic.
2. Place the ground beef in a large mixing bowl and combine it with the mixture from the processor. Add the salt, red pepper, an egg and cumin. Now put it in food processor or mortar and mix it well until it becomes a smooth mixture.
3. Form the mixture into balls, 1 Inch in diameter. If the mixture is sticky, chill it for 10 minutes before rolling the balls. Roll the balls lightly but thoroughly between the palms of the hands. Many meatballs break open in cooking because they are not rolled long enough. There should be no cracks in the meat mixture.
4. At this stage we can fry it by dipping it in a beaten egg mixture and fry, 4 or 5 at a time, until the outsides are crusty and brown and drain the meatballs on paper towels and leave to cool and serve it with ketchup or chutney.
CURRY SAUCE.
Ingredients.
½ cup of butter.
3 large onions peeled and chopped.
2-inch piece of fresh ginger root peeled and minced.
10 cloves of garlic chopped.
1 cup of plain yogurt.
1 teaspoon of ground turmeric.
1 teaspoon of ground red pepper.
1 teaspoon of salt.
1 cup chopped tomato.
2 tablespoons of freshly chopped coriander.
Method.
1. Heat the butter in a saucepan over medium heat. Add the onions and fry, stirring continually, until the onions are light golden brown.
2. Put the onions out of butter and add the ginger, garlic and yogurt and process it to a smooth puree in the processor.
3. Heat the saucepan again over medium heat and add the puree and cook it for 5 minutes. Now add the turmeric, red pepper and salt, stir it and cook for 5 more minutes until the spices have blended in. Now stir in the tomatoes and water. Bring a boil by increasing the heat and let it become in a smooth sauce.
4. Add the meatballs, stir gently to coat them with the sauce, then cover the pan and let them heat through for 10 minutes.
5. Transfer the meatballs to a serving bowl, sprinkle with the coriander leaves.
