Nepalese Meatball Curry

Nepalese Meatball Curry

Recipe only

Nepalese food, heavily influenced by the neighboring countries of India and Tibet, uses mostly lamb in its cooking because, like its neighbor to the south, the country's predominant religion id Hindu, which holds the cow sacred.


INGREDIENTS

2 tablespoons vegetable oil
1 small white onion, chopped finely
3 garlic cloves, crushed
5 cm piece fresh ginger, grated
750 g lamb mince
1 egg
1 egg yolk
1 fresh long red chili, chopped finely
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 cup coarsely chopped fresh coriander
2 tablespoons stale breadcrumbs
1/4 cup (60 ml) fresh lemon juice

CURRY SAUCE

1 tablespoon vegetable oil
1 medium white onion, chopped finely
1 garlic clove, crushed
3 cm piece fresh ginger, grated
1 tablespoon coarsely chopped coriander root and stem mixture
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon yellow mustard seeds
1 teaspoon ground turmeric
2- 400 ml cans crushed tomatoes
1 cup (250 ml) beef stock

METHOD

1. Make curry sauce

2. meanwhile, heat half of the oil in a large frying pan; cook onion, garlic and ginger, stirring, until onion has softens. Cool for 10 minutes.

3. Combine mince, whole egg and yolk, chili, spices, coriander, breadcrumbs and onion mixture in a large bowl, roll level tablespoons of the lamb mixture into balls.

4. Heat remaining oil in the same pan; cook meatballs, in batches, until browned all over.

5. Add meatballs to curry sauce; cook, uncovered for about 20 minutes or until meatballs are cooked through. Stir juice into the curry off the heat.

6. CURRY SAUCE; Heat oil in a large saucepan; cook onion, garlic and ginger, stirring until onion softens. Add coriander mixture and spices; cook, stirring until fragrant. Add undrained tomatoes and stock, simmer, covered for about 1 hour. Serve with Basmati rice and bread.