Granny’s Meatball Curry

Granny’s Meatball Curry (Serves 4)

Ingredients:

Ground Beef 400gm

Breadcrumbs 3tbsp

Large egg, lightly beaten 1nos

Spring Onions, finely chopped 2stalks

Cilantro, finely chopped 50gm

Salt and Pepper, to season

Red Onions, roughly chopped 3nos

Garlic, roughly chopped 5nos

Fresh Ginger 1 inch

Curry Powder 3tbsp

Red Chilies, grounded 2nos

Cloves, grounded ½ tsp

Oil 3tbsp

Star Anise 1nos

Curry Leaves 8pcs

Coconut Milk, mixed with 250ml

Water 250ml

Potato, peeled and cut into medium-sized cubes 2nos

Tomato Paste 3tbsp

Salt, to season

Method:

1. In a medium-large bowl, combine the beef, breadcrumbs, eggs, chopped spring onion and cilantro, with salt and pepper to taste. Set aside.

2. Blend onion, garlic and ginger to make onion paste.

3. In a small bowl, combine curry powder, grounded chilies, ground cloves and a little water, to make a paste.

4. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes or till fragrant.

5. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until oil starts to ooze out or 8 minutes. Careful not to burn the mixture.

6. Add coconut milk and bring slowly to the boil.

7. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.

8. When all meatballs have been added, add tomato paste and salt to taste.

9. Simmer, covered, on medium heat for 10 minutes, adding a little extra water if necessary.

10. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary. Serve.