Meatball Curry with Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 slices stale Bread (crusts cut off)
- 1 spanish onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 red chili pepper (seeds removed, finely chopped)
- 2 cups ground lamb
- 2 cups ground Pork
- 4 sprigs mint (2 to garnish, 2 finely chopped)
- 1 tsp ground Turmeric
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 1 medium egg
- ½ Tbsp natural Yogurt (3.5% fat)
- 1 ⅛ cups Basmati rice
- 5 Tbsps vegetable oil
- 1 ¼ cups canned Tomatoes (drained weight)
- 2 Tbsps raisins
- 1 untreated Orange (juiced, zest finely grated)
- 1 cup vegetable stock
- Plus
- Papadam 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.
