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Spiced Meatball CurryI am cooking this for dinner tonight - will be ready in 10! It's from the THINNER DINNERS addition of the January 2009 Delicious Magazine.
Spiced Meatball Curry
By Angela Boggiano
Serves 4
Ready in about 1 hour
Ingredients
450g beef mince
1 small onion, roughly grated
2.5cm piece fresh ginger, grated
2 garlic cloves, finely chopped
1 tbsp ground coriander
˝ tsp ground cumin
1-1˝ tsp cayenne pepper
Bunch of fresh coriander, chopped (reserve a few leaves, to garnish)
For the sauce
1 tbsp sunflower oil
2 onions, finely chopped
2 tbsp tikka masala curry paste
6 large tomatoes, chopped
300ml vegetable stock
Method
1. Put the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. With clean, wet hands, form the mixture into about 30 balls and chill for 30 minutes while you prepare the sauce.
2. Heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
3. Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
Nutritional info
Per serving: 313kcals, 17.3g fat (5.4g saturated), 30.9g protein, 12.7g carbs, 9.3g sugar, 1g salt
Chef's tip
FREEZE the cooled curry in a plastic container for up to 3 months. Defrost before reheating until piping hot. You could also freeze the raw meatballs, then defrost thoroughly and finish the recipe.
Wine Recommendation
A soft, ripe Aussie Shiraz is spot on with the spicy flavours here.
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