Granny's Malaysian Meatball Curry

A very tasty meatball curry which my family enjoyed. I really like how you don't need to brown the meatballs before adding them to the gravy - so quick and easy. You can use store-bought Malaysian Curry Powder, or make your own (which is more fun to do if you have the time). I served this with rice and stir-fried vegetables.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs ground beef
• 3  tablespoons  breadcrumbs
• 1  large egg, lightly beaten
• 2  tablespoons  finely chopped spring onions
• 2 -3  tablespoons  finely chopped cilantro
•  salt and pepper
• 2  onions, peeled and roughly chopped
• 5  cloves garlic, peeled and roughly chopped
• 3⁄4 inch fresh ginger, peeled and roughly sliced
• 2 1⁄2 tablespoons  malaysian curry powder
• 1⁄2-1  teaspoon  hot ground  pure chile powder (or more or less to taste)
• 1⁄4 teaspoon ground cloves
• 3  tablespoons  vegetable oil
• 1  star anise
• 8  fresh curry leaves
• 1  cup coconut milk, mixed with
• 1  cup water
• 1  large potato, peeled and cut into medium-sized cubes
• 2 -3  tablespoons tomato paste
•  salt

Directions

1. Prepare all ingredients before commencing to cook.
2. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
3. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
6. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
7. Add coconut milk and bring slowly to the boil.
8. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
9. When all meatballs have been added, add tomato paste and salt to taste.
10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
12. Serve with bread, roti chani, roti jala or steamed rice.