ball curry

Categories
Meat
Yield
4 Servings
MeasureIngredient
500  -(up to)
600 grams Low fat beef; mince
½ teaspoon Ground black pepper
½  Chopped onion
Green chilli (optional)
½ teaspoon Mixed spice
1 tablespoon Worcestershire sauce
1 tablespoon Chopped corriander leaves and mint leaves (optional)
  Salt to taste or-
2 mediums Onions
¼ cup Oil
1 tablespoon Grated ginger
Garlic pods (crushed)
1 teaspoon Chilli powder -and/or-
1 teaspoon (heaped) paprika (depending on hot or mild)
2 teaspoons Ground cummin
1½ teaspoon Ground corriander -and/or-
1 teaspoon Curry powder
  Salt to taste
½  Lemon; juice of -or-
2 tablespoons Vinegar
¼ cup Coconut milk or yoghurt

FOR THE MEAT BALLS

FOR THE CURRY

submitted by: thereseM@...

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 1½ " in diameter. Add ½ 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 <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 6 MAY 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

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