Veal Curry with Meatballs

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Veal Curry with Meatballs
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the curry
300 grams
450 grams
50 grams
1
4 tablespoons
1 tablespoon
30 grams
freshly grated Coconut
100 milliliters
100 milliliters
20 grams
20 grams
100 milliliters
For the meatballs
200 grams
30 grams
1
40 grams
1 tablespoon
chopped Fresh herbs
1
For garnish
freshly grated Coconut
finely chopped Peppermint
Nasturtium (with flower)

Preparation steps

1.

For the meatballs, place the ground pork in a bowl. Rinse and trim the scallions, peel the garlic and dice both finely. Soak the bread in lukewarm water, squeeze it out well, and mix all the ingredients together. Season with salt and pepper. Form the mixture into 30 balls and cook in vigorously boiling salted water. Lower the heat and simmer the meatballs for about 10 minutes.

2.

For the curry, cut the veal fillet into thin slices and place in the refrigerator. Cut the mango flesh away from the pit and cut into 2 cm (approximately 1 inch) pieces. Peel the onion and garlic and chop finely. Heat the oil in a wok and fry the meat in portions, then remove and set aside.

3.

Add the onion and the garlic and sauté in the remaining oil. Add the mango pieces and fry for 1-2 minutes, then remove. Sprinkle the curry powder and coconut into the wok and fry briefly. Deglaze with wine and pineapple juice and reduce by half. Stir in the mango chutney and tomato ketchup and bring to a boil again. Add the veal, fried mango and the meatballs. Stir in the cream. Bring to a boil briefly and season with salt and pepper. Serve the curry garnished with grated coconut, nasturtiums and mint.