Recipe by McCarthy

From 'The Complete Slim Cuisine' - Serves 4 (31 meatballs) - 148 calories per serving, 1.9 fat (Traditional kofta curry: 591 Calories per serving, 42.8 g fat) - Little meatballs, how I love them! Remember the slim Cuisine technique of adding chopped, roasted aubergine to the meat. There will be no aubergine taste but the calories in each meat ball will be reduced, and the meatballs will be tender and juicy even though the meat is very lean. Of all the curry recipes developed for this book, my tasters loved this one the best. It reheats well from both the refrigerator and the freezer. - ground lamb can be substitued for ground beef if desired - coriander can be substitued for parsley - the aubergine can be baked in the microwave

Ingredients Nutrition

Directions

  1. Preheat the grill to its highest setting.
  2. In a large bow.
  3. l, combine the meatball ingredients (2 cloves garlic, minced, pulp from baked aubergine, ground lamb, 1/2 teaspoon cinnamon, pinch ground cloves, ginger, salt and coriander) Mix with your hands until thoroughly amalgamed. fry a tiny piece in a small frying pan (usejno fat) and taste. Adjust seasoning to your liking. Form the mixture into small balls, a little smaller than walnuts.
  4. Line the grill tray with foil, shiny side up. Place a rack on the tray and arrange the meatballs on it. Grill 1 inch from the heat for 5 minutes, until crusty brown on top. Set aside.
  5. Separate the segments of the onion pieces. Spread them in a heavy non-reactive frying pan. Add no liquid or fat. Heat the frying pan gently. Cook at moderate heat, without stirring for 7-10 minutes, until the onions are sizzling and beginning to stick to the pan.
  6. Stir in 300 ml stock and let it bubble up, stirring up the browned depsits with a wooden spoon as it bubbles. stir in the spices (2 cloves garlic, minced, turmeric, 1/2 teaspoon cinnamon, ground coriander, cayyenne pepper). Simmer gently, stirring all the while, until the mixture is very thick (not at all soupy) Don't rush this step as it is esssential that the spices cook properly. Taste the mixture. The spices should not have a raw, harsh taste. Cook very gently for a few more minutes if necessary.
  7. Stir in the tomato paste and the remaining stock. Place the meatballs in this sauce. Simmer gently covered for 15-20 minutes until the sauce is very thick and rich. serve at once or cool and refrigerate until needed. This tastes good on the second or third day so do not hesitate to make in advance. Add more stock when reheating.

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