Spicy Meatballs In A Rich Masala Style Sauce
From DonSpain 8 years agoIngredients
- MEATBALLS shopping list
- 1 to 2tbsp Vegetable/Sunflower Oil - for drizzling shopping list
- 450g/1lb Lamb/beef Mince shopping list
- 4tbsp Red Onion - finely chopped shopping list
- 3tsp fresh Ginger - finely grated shopping list
- 2 cloves Garlic - finely chopped shopping list
- 1½ to 2 Green Chillies - Jalopeno style - finely chopped with seeds - to taste shopping list
- 1 Egg yolk shopping list
- 1tsp ground Coriander shopping list
- ¾tsp Smoked Paprika shopping list
- ½tsp Garam Masala shopping list
- ½tsp ground Turmeric shopping list
- ½tsp Salt shopping list
- ¼tsp ground Cumin shopping list
- 3tbsp fresh Coriander - chopped shopping list
- Quantity White Bread Crumbs - to coat meatballs shopping list
- CURRY SAUCE shopping list
- 2tbsp Vegetable/Sunflower Oil shopping list
- 2 cloves Garlic - sliced shopping list
- 1 Onion - roughly chopped shopping list
- 1 x 2in piece fresh Ginger - finely sliced shopping list
- 2 Red Chillies - finely chopped - you can remove some seeds to reduce heat - Can always add more back later if the taste is too mild shopping list
- 2½tsp ground Coriander shopping list
- 2tsp ground Paprika shopping list
- 2tsp Garam Masala shopping list
- ¾tsp ground Cumin shopping list
- ½tsp Turmeric shopping list
- ½tsp Salt shopping list
- ¼tsp Chilli Powder shopping list
- ½ Lemon - juice only shopping list
- 2 x 400g/14oz Tin Triturado(Uncooked Crushed Tomato) - Passata shopping list
- 2 x 125gr cartons natural Greek or Greek Style Yoghurt shopping list
- Bunch fresh Coriander - chopped shopping list
How to make it
- MEATBALLS
- In a large bowl, mix together the ground meat, garlic, onion, spices, chillies, ginger, egg yolk, fresh coriander and season with salt and pepper;
- If necessary, slowly mix in some breadcrumbs into mixture to achieve desired consistency;
- Form into balls, coat evenly all over in the bread crumbs, and arrange on a shallow tray;
- Cover with plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 200C/400F/Gas 6;
- Place the meatballs into a large roasting tin, drizzle over the oil and stir gently to coat;
- Bake for some 20 minutes or so, or until the meatballs are golden-brown;
- Turn every so often to ensure even cooking and browning;
- Set aside on kitchen towel.CURRY SAUCE
- Put onion, ginger, and garlic into blender or food processor and “blitz”;
- Mix the paprika, coriander, garam masala, cumin, turmeric, chilli powder and salt together in a small dish to form a flavour enhancing spice mixture;
- Heat the oil in a large pan/frying pan over a low medium heat;
- Add onion/ginger mixture and chillies, and, stirring frequently, cook on a low heat for some 2 to 3 minutes or so;
- Add spice mixture and cook gently, stirring continuously, for some 1 to 1½ minutes or so until all well combined;
- Add the yogurt, lemon juice and crushed tomato, increase heat to high and, stirring continuously, bring to boil;
- Reduce heat and continue to cook gently, ensuring everything mixed well together;
- Simmer for some 15 minutes or so and sauce reduced and thickened a bit;
- Add the meatballs and most of the coriander - reserve some for garnish - stir well, and, stirring occasionally, simmer for a further 10 to 12 minutes or so until everything cooked through and the sauce thickened to consistency required;
- Serve, garnished with remaining coriander
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