Biochemist's Cookbook

Friday, November 30, 2012

Wannabe Indian meatballs

Yet another recipe for meatballs :) I couldn't find lamb minced meat at the store, so I made these with beef. They were really good! And I'm actually not that fond of Indian cuisine (more specifically curry). I think it's something about the combination of cinnamon and coconut milk that made me love this dish. Original recipe here.

For the meatballs:

  • 400 g minced meat (preferably lamb), at room temperature
  • 1 onion
  • 2 garlic cloves
  • 1 small red chili pepper
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 egg, at room temperature

For the sauce:

  • 1 onion
  • 2 tsp cumin
  • 2 tsp garam masala spice mix
  • 1 tsp cinnamon
  • 1 tsp red pepper
  • 0.5 tsp salt
  • 0.5 dl oil
  • 500 g tomato sauce (passata tomatoes/tomato purée)
  • 400 g coconut milk
Makes 20 meatballs (3-4 servings)


What to do:

  • Finely chop the onion, garlic cloves and chili pepper.
  • Combine all the ingredients for the meatballs, and mix by hand.
  • Shape 20 meatballs and set aside.
  • In a small bowl, combine the spices for the sauce (cumin, garam masala, cinnamon, red pepper and salt).
  • Roast the spices in a large dry pan for a minute or two.
  • Add oil to the pan and mix.
  • Add the tomato sauce, then carefully place the meatballs on the pan. Try to cover each meatball with a bit of sauce.
  • Cover with a lid, and cook on medium heat for about an hour. Stir every now and then.
  • Finally, add the coconut milk a little at a time, while stirring. Do not bring to the boil anymore.
Serve with basmati rice!

2 comments:

  1. They look delicious! I like curry too, in small doses, I often spice the chicken with it :)

    ReplyDelete

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