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Meatball Curry with Rice

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Meatball Curry with Rice
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
0
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Ingredients

for
4
Ingredients
2 slices
stale Bread (crusts cut off)
1
spanish onion (finely chopped)
2
Garlic cloves (finely chopped)
1
red Chile pepper (seeds removed, finely chopped)
2 cups
ground lamb
2 cups
ground Pork
4 sprigs
mint (2 to garnish, 2 finely chopped)
1 teaspoon
ground Turmeric
½ teaspoon
ground cilantro
½ teaspoon
ground Cumin
1
medium egg
½ tablespoon
natural Yogurt (3.5% fat)
1 ⅛ cups
5 tablespoons
1 ¼ cups
canned tomatoes (drained weight)
2 tablespoons
1
untreated Orange (juiced, zest finely grated)
1 cup
Plus
papadum to serve (optional)

Preparation steps

1.
Place the bread in a bowl and cover with water.
2.
Mix a good half of the onion, garlic and chilli with the ground meat. Add the chopped mint, turmeric, coriander and cumin.
3.
Wring out the bread and mix in with the meat along with the egg and yogurt. Season well with salt and ground black pepper and mix well.
4.
Cook the rice in salt water according to the directions on the packet until al dente.
5.
Heat 1 tbsp vegetable oil in a skillet. Fry the remaining onion, garlic and chilli for 3 minutes. Add the tinned tomatoes, raisins, orange zest and juice and the vegetable stock. Season with salt and pepper and simmer for 5 minutes on a low heat. Keep warm.
6.
With damp hands shape the meat mass into walnut-size balls. Heat 4 tbsp vegetable oil in a large skillet and fry the meatballs on a medium heat for 10-12 minutes. Add the finished meatballs to the tomato-orange sauce to keep warm until all the meat mixture has been used up.
7.
Serve the meatballs and the tomato-orange sauce on the rice. Garnish with mint leaves and serve with poppadoms.