HEARTY MEATBALL AND PEA CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix together all the ingredients for the meatballs until really well combined and set aside.
- Blend the tomatoes, ginger and garlic until smooth.
- Heat the oil in a large saucepan. Add the whole spices and bay leaves and cook for about 20 - 30 seconds.
- Add the onion and cook until golden brown. Add the blended tomatoes, powdered spices and salt and cook down until it is a thick paste.
- Add 3 cups of water and bring to a boil. Adjust the seasoning. Make 20 - 22 meatballs of even size from the minced meat mixture and pop each into the simmering curry.
- Simmer, covered, for about 10 - 12 minutes, then add the peas, simmer and cook for another five minutes or until the sauce is reduced to a light creamy consistency.
- Adjust the seasoning, stir in the chopped coriander and serve.
INGREDIENTS
- 500 grams minced beef or lamb
- ½ teaspoon garam masala
- 1 teaspoon fresh root ginger, peeled, grated into a paste
- 2 large slices of white bread, crusts removed, made into breadcrumbs
- 1 egg, beaten
- Salt to taste
- 1 fat garlic clove, grated into a paste
- Sauce
- 50 grams tomatoes
- 150 grams handfuls of peas
- 2 tablespoon fresh root ginger, peeled
- 100 ml Cooking oil
- 6 fat garlic cloves
- 6 green cardamom pods
- 6 cloves
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 3 cm cinnamon stick
- 1 blade mace
- 2 bay leaves
- 1 onion, finely chopped
- 2 teaspoon ground coriander
- Chilli powder, to taste
- Salt, to taste
- Large handful of chopped fresh coriander
12 comments for “Hearty Meatball and Pea Curry”
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