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East Indian Meat Ball Curry

Ingredients

Meatball ingredients

  • 1 kg Beef ground (2 lbs)
  • ½ med Onion chopped
  • 1 Green chilli chopped finely
  • ¼ inch Ginger chopped finely
  • 2 Garlic minced
  • 1 Egg
  • 2 tbsp Lemon juice
  • ½ cup Coriander leaves
  • ¼ cup Mint leaves

Sauce Ingredients - Grind to Paste / Masala Paste -

  • 4 Red chillies
  • 6 Garlic
  • ½ inch Ginger
  • ¼ cup Coconut cream
  • 2 tbsp Coriander seeds dhania
  • 1 tsp Cumin jeera
  • ½ tsp Sesame seeds Teel
  • ¼ tsp Turmeric powder haldi
  • 1 tbsp Chickpeas channa (roasted)
  • 1 tsp Poppy seeds
  • ¼ tsp Mustard seeds rai
  • 10 Peanuts

Plus

  • ½ cup Onions chopped
  • 1 tbsp Tamarind pulp
  • 5 Curry leaves
  • ¼ cup Coriander leave chopped
  • ½ cup Coconut cream
  • 1 tsp Sugar

Instructions

  • Grind all the paste ingredients in a blender and set aside
  • In a bowl combine all meatball ingredients
  • Form small balls and set aside 
  • Saute the meatballs in 2 tbsp ghee or oil until lightly browned
  • Remove the meatballs and set aside
  • In the same pan add more ghee or cooking oil.
  • Add the curry leaves, onions and cook until lightly browned
  • Then add the ground paste/masala and cook until fragrant.
    Add a little water if necessary.  
  • Add the sugar, and season with salt and pepper
  • Add the coconut cream - cook for 5 minutes
  • Lastly, add the meatballs and cook on medium for 10 to 15 minutes 
  • The curry should be thick and creamy with some sauce - add water if necessary.
  • Taste and adjust seasoning. 
  • Serve hot with rice or as a side dish. 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg