Meat Ball Curry
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Ingredients for the meat ball :
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| Minced beef/lamb |
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500 grams |
| Onions (diced very fine) |
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2 tablespoons |
| Garlic (chopped fine) |
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2 teaspoons |
| Ginger (chopped fine) |
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1 teaspoons |
| Green chilly |
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2 teaspoons |
| Curry leaves |
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2 teaspoons |
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| For the Sauce : |
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| Onions (sliced thin) |
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1 or 2 |
| Ginger (sliced) |
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1 inch piece |
| Garlic (sliced) |
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4/5 flakes |
| Green Chili |
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2 to 3, slit |
| Vinegar |
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2 teaspoons |
| Coconut milk (thick) |
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1/2 cup |
| Coconut milk (thin) |
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2 cups |
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| Ingredients for the Masala :
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| Coriander powder |
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2 dessert spoons |
| Chilli powder |
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2 teaspoons |
| Turmeric powder |
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1/4 tsp |
| Pepper powder |
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1/4 tsp |
| Cloves |
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3/4 |
| Cinnamon |
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1 inch piece |
| Cumin seeds |
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1/4 tsp |
| Cardamom |
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2/3 |
| White vinegar |
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2 dessert spoons |
| Water (enough to make it into a paste) |
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Method to make the meatballs :
Take a large bowl and add the minced meat into it. Now add
the finely chopped onions, garlic, ginger, green chilies and curry leaves. Add
the powdered masala (2 teaspoons) into the bowl. Add the required salt and pepper
too. Mix them well with your hands so that all the ingredients get incorporated
well.
Once the ingredients have blended well, make them into small
meatballs. Keep them covered and refrigerated till we are ready to put them
into our dumpling curry.
Method to make the curry/sauce :
Take a medium/large saucepan. Heat about five tablespoons
of oil. Add the sliced onions, garlic, ginger, green chilies and sauté them
till it is soft. Add the masala paste and keep stirring till a nice aroma comes
or till the oil separates from the masala. Add the thin coconut milk and reduce
the heat. Once the coconut milk comes to a boil, add the meatballs into the
sauce, one by one. Add salt and vinegar, to your taste.
Allow the meatballs to get cooked on a medium flame. It is
not safe to stir the curry unless the meatballs are cooked. Allow the meatballs
to get cooked without putting a lid on the pan, so that the sauce thickens.
Once they are cooked, add the thick milk and when it is close to a boil, stir
the curry slowly and switch off the stove.
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