Meat Ball Curry
(Fried meat balls tossed in a thick coconut milk gravy)
For the meat balls:
Minced Meat – 1/2kg (beef or chicken)
Onions – 1 large (sliced finely)
Ginger – 1 tablespoon (chopped)
Garlic – 1 teaspoon (chopped)
Green chilly – 1 (chopped)
Salt – to taste
Oil – 1/2 a cup
For the gravy:
Onion sliced – 1 medium sized
Potato- 2 (boiled and cubed)
Ginger sliced – 1/2 inch piece
Garlic sliced – 1 pod
Green chillies – 2 (slit lengthwise)
Coconut milk – 1tin
Vinegar – 2 tablespoons
Turmeric powder – 1/4 teaspoon
Pepper powder – 1 teaspoon
Coriander powder – 1 tablespoon
Fennel powder – 1 tablespoon
Cinnamon – 1 piece
Cloves – 3-4
Curry leaves – a hand full
Salt – to taste
Water – as needed
In a bowl combine the minced meat, chopped ginger, garlic, green chillies, onions and salt.
Knead well and divide into small, lime sized portions.
Add the 1/2 cup oil to a pan and fry the meat balls until golden on all sides.
Remove form pan, drain on a paper towel, and keep aside.
In a mixer grind to a paste, the sliced ginger, garlic,green chilly, turmeric powder, coriander powder, fennel powder, pepper powder, cinnamon, cloves and vinegar,and keep aside.
In a deep pan, add 2 tablespoons oil and sauté the onions. When the onions turn golden brown, add the slit green chillies and the curry leaves and sauté for a while.
Next add the ground masala paste and salt. Sauté on a low flame till the masala is well cooked and the oil separates.
Add the coconut milk to the masala and bring to a boil. You can add a little water if the coconut milk seems too thick.
Add the cubed potatoes and the meat balls and let it simmer for a while.
Remove from flame and serve with rice or bread.