Ball Curry

Title:
Ball Curry

Yield:
4 Servings

Categories:
Meat




Ingredients:




-----------------------------FOR
THE MEAT BALLS-----------------------------


   500    -(up to)


   600 g  Low fat beef; mince


   1/2 ts Ground black pepper


   1/2    Chopped onion


     1    Green chilli (optional)


   1/2 ts Mixed spice


     1 tb Worcestershire sauce


     1 tb Chopped corriander leaves


          -and mint leaves (optional)


          Salt to taste





-------------------------------FOR
THE CURRY-------------------------------


     1 lg -or-


     2 md Onions


   1/4 c  Oil


     1 tb Grated ginger


     3    Garlic pods (crushed)


     1 ts Chilli powder -and/or-


     1 ts (heaped) paprika (depending


          -on hot or mild)


     2 ts Ground cummin


 1 1/2 ts Ground corriander -and/or-


     1 ts Curry powder


          Salt to taste


   1/2    Lemon; juice of -or-


     2 tb Vinegar


   1/4 c  Coconut milk or yoghurt





 submitted by: thereseM@qimr.edu.au


 Submitted by Therese Murphy from Brisbane, Australia.  The following are


 recipes with an Indian/Malay background.


 


 Fry sliced onions in oil till evenly brown. Add other ingredients (for the


 curry) with a little water to make a paste. Stir and leave on medium heat.


 Continue to add a little water and stir (for 10-15 minutes).Take 1 Tbsp of


 this mixture and add to the minced beef in a bowl together with the other


 ingredients (for the meat balls). Mix well by hand and form into balls


 about 1 1/2 " in diameter. Add 1/2 cup water to saucepan with the gravy and


 drop the meat balls in gently. Cover pan and simmer for about 20 minutes.


 Stir once, add lemon juice or vinegar and coconut milk or yoghurt and stir


 again. Cooked potatoes may also be added at this stage. Serve hot with


 steamed rice.


 


 DAVE 


 


 RECIPEINTERNET LIST SERVER


 


 RECIPE ARCHIVE - 6 MAY 1996


 


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