DELISH MEATBALL CURRY

I feel like I should be warning you about this post being a little longer than usual because it’s a Curry recipe. And there’s a whole lot involved. Just go on till the end; it’ll be worth it if you’ve been looking for something to add to your menu.

I have made this specific curry several times before so it’s pretty much a favourite. I came up with this recipe sometime back as I was trying to find a way of utilizing some Maziwa Mala(Swahili for fermented milk) I had bought. See, I’m lactose intolerant so I just can’t drink it up. So once in a while I cheat and I try cooking with dairy products. And they do make certain dishes a whole lot better. For instance in this curry, the Maziwa Mala helps in creating a thick sauce with great flavour and color.

With this specific dish I wanted to get some heat, some sweetness, some freshness and sourness while maintaining some meaty flavor. And everything I put in came together harmoniously and it looked so beautiful at the end. The fermented milk sort of balances the spices’ intensities and therefore, nothing is more pronounced than the other.

By following this recipe, you’ll for sure get tender juicy beef meatballs full of curry, spice and everything nice; and they will sure make a mark on your tables.

INGREDIENTS
1kg Ground Beef
11/2 cup Maziwa Mala
1 Egg
1/2 cup Wheat Flour
3 tablespoons Tomato Paste
2 Red Onions, thinly chopped
1/2 teaspoon Cumin powder
1 teaspoon Ginger, minced
1 teaspoon Garlic, minced
1 teaspoon Curry Powder
1 teaspoon Garam Masala
1 teaspoon Turmeric
1 carrot, grated
1/4 cup Mint Leaves, chopped
1/2 cup Coriander, chopped
1/2 teaspoon Chilli
1 teaspoon Soy sauce
1 tablespoon Honey
Salt to taste
Vegetable Oil
1 cup of Water

DIRECTIONS
1. In a mixing bowl add Ground beef, Egg, Flour, Carrot, Vegetable Oil and half amount of the following: Onions, Ginger, Garlic, Turmeric, Curry Powder, Garam Masala, Mint leaves, Cumin, Coriander, Chilli.
2. Using a wooden spoon, thoroughly mix in the ingredients in the bowl.
2. Once everything is mixed, use a tablespoon to scoop the meat mixture from the bowl to the palm of your hand. Place the mixture right in the middle of the palm and gently roll into a ball using both palms. (Apply a little vegetable oil on your hands so that the meal doesn’t stick on your palms)
3. Do that with the rest of the mixture. Place on a tray, cover with cling foil and set aside for 15 minutes.
4. Lightly grease a cooking pan on medium high heat. Add meatballs in the pan to sear and brown a little for about 2 minutes.
5. Take out the meatballs from the pan and set a side.
6. In the same cooking pan, add 1 tablespoon of Vegetable oil and heat. Add the remaining onions and fry till golden brown.
7. Add Tomato paste & stir. Add the remaining spices alongside soy sauce; Stir.

8. Add a pinch of salt followed by water. Stir and let it simmer for about 1 minute before you add the maziwa mala and honey.
9. Let everything simmer for another minute before adding meatballs into the sauce.

10. Lightly stir in the meatballs; ensuring each is fully covered in the sauce.
11. Cover and cook till the liquid has slightly reduced; for about 3 minutes.

Serve hot with your favourite accompaniments; I served this with white Coconut Rice because it offers such a great balance to all the flavors in the curry.

I hope you get to up your meatball game by trying this out.


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