Spicy meatball curry
Oct 07, 2010
FOR a yummy meal, there is a lot to explore in your kitchen. Chef Feisal Hassan in Kololo says it takes no formal training to have a gourmet-style meal at home.
By Viqué-Ocean Kahinju
FOR a yummy meal, there is a lot to explore in your kitchen. Chef Feisal Hassan in Kololo says it takes no formal training to have a gourmet-style meal at home.
Meatball curry (kofta curry) is a great with pilao or even plain, steamed rice. The dish is can be prepared from minced lamb or beef in a rich and spicy, tomato-based sauce. Below is how to prepare meatball curry.
Most of the ingredients are readily available in Asian stores.
Ingredients
Meat mixture
I/2kg lean ground mutton/beef
3 onions, finely minced
1 small clove of garlic
2 teaspoons of grated fresh ginger
4 limes (or about 8 tablespoons of bottled lime juice)
Black peppercorns
5 cloves
Salt to taste
SauceM
4 onions, finely sliced
Vegetable oil or ghee
4 ripe tomatoes, sliced
2 green peppers, sliced
1 small can tomato paste
1 small clove of garlic
2 teaspoons of grated fresh ginger
1 small hot chilli pepper, minced finely (optional)
Salt and freshly ground black pepper
A handful of fresh coriander, chopped
1 teaspoon of cardamom pods, crushed
1 teaspoon of cumin seeds
Preparation
To make the meatballs
Pound the peeled garlic, ginger and black pepper into a smooth paste with the lime juice, adding salt to taste
Put the ground beef into a large bowl and thoroughly mix in the onions and the garlic/ginger mixture
Form into small balls. Spread out on a tray and put into the refrigerator to make the balls hard in order not to split
Later, deep fry the balls in hot vegetable oil or ghee until they are golden brown.
To make the sauce
Brown the onions in oil
Add the crushed garlic and ginger
Fry for a few minutes, and then stir in cumin seeds and crushed cardamoms. Add the chilli
Add sliced tomatoes and green peppers
Continue cooking slowly, stirring gently over medium heat
Add a little water and the tomato paste, enough to cover the meat balls
Let them simmer over slow heat until ready
Add salt and pepper to taste, and the chopped coriander
Cover and cook for another five minutes
Serve with rice (pilao or steamed)
Remember, do not to stir the meatballs too much while they are cooking as they might come apart.
FOR a yummy meal, there is a lot to explore in your kitchen. Chef Feisal Hassan in Kololo says it takes no formal training to have a gourmet-style meal at home.
Meatball curry (kofta curry) is a great with pilao or even plain, steamed rice. The dish is can be prepared from minced lamb or beef in a rich and spicy, tomato-based sauce. Below is how to prepare meatball curry.
Most of the ingredients are readily available in Asian stores.
Ingredients
Meat mixture
I/2kg lean ground mutton/beef
3 onions, finely minced
1 small clove of garlic
2 teaspoons of grated fresh ginger
4 limes (or about 8 tablespoons of bottled lime juice)
Black peppercorns
5 cloves
Salt to taste
SauceM
4 onions, finely sliced
Vegetable oil or ghee
4 ripe tomatoes, sliced
2 green peppers, sliced
1 small can tomato paste
1 small clove of garlic
2 teaspoons of grated fresh ginger
1 small hot chilli pepper, minced finely (optional)
Salt and freshly ground black pepper
A handful of fresh coriander, chopped
1 teaspoon of cardamom pods, crushed
1 teaspoon of cumin seeds
Preparation
To make the meatballs
Pound the peeled garlic, ginger and black pepper into a smooth paste with the lime juice, adding salt to taste
Put the ground beef into a large bowl and thoroughly mix in the onions and the garlic/ginger mixture
Form into small balls. Spread out on a tray and put into the refrigerator to make the balls hard in order not to split
Later, deep fry the balls in hot vegetable oil or ghee until they are golden brown.
To make the sauce
Brown the onions in oil
Add the crushed garlic and ginger
Fry for a few minutes, and then stir in cumin seeds and crushed cardamoms. Add the chilli
Add sliced tomatoes and green peppers
Continue cooking slowly, stirring gently over medium heat
Add a little water and the tomato paste, enough to cover the meat balls
Let them simmer over slow heat until ready
Add salt and pepper to taste, and the chopped coriander
Cover and cook for another five minutes
Serve with rice (pilao or steamed)
Remember, do not to stir the meatballs too much while they are cooking as they might come apart.