Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is my recipe derived from an Indian recipe that only suggested ingredients. I have experimented with this recipe since about 1958. This is its present incarnation.

Ingredients Nutrition

Directions

  1. PREPARATION:.
  2. Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
  3. Soak the Basmati rice for about 30 minutes befre cooking.
  4. Begin to cook the rice at about the time you start to cook the meatballs.
  5. METHOD:.
  6. Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
  7. With floured hands, form the meat paste into round balls about the size of a walnut.
  8. Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
  9. Remove the meatballs from the fat and drain them on paper towels or a rack.
  10. Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
  11. Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
  12. Stir very well over medium heat while bringing the curry gravy to a simmer.
  13. Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
  14. It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.
Most Helpful

5 5

I'm so glad I decided to try this. It's just wonderful! And not so very difficult or inconvenient for someone who has already purchased the spices. I used a hamburger mix, which means ground beef and pork, and I think that that may have been why the cinnamon stood out just slightly more than I would prefer. I think it would have been fine with lamb, and maybe even just beef. Anyway, next time, I will reduce the cinnamon a very little. On the other hand, I was being careful with the cardomom, but may increase that slightly. I shaped the meatballs with wet hands and then rolled them in the flour. The curry paste is delicious, with a citrus tang. I did use the greater amount of fenugreek, and was happy with it. Thank you very much for sharing this lovely recipe with us.

5 5

Dear LF,i printed this recp in 2005,then tried it .it was instant hit with all at home.after a long time it resurfaced and i found you agsin on the net.this is like a Rachel Allen recipie.very accurate in description.i used less cinamon.it is truly a fantastic curry.thanks for sharing.