Yield: 4 Servings
|600 grams||Low fat beef; mince|
|½ teaspoon||Ground black pepper|
|1||Green chilli (optional)|
|½ teaspoon||Mixed spice|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Chopped corriander leaves and mint leaves (optional)|
|Salt to taste or-|
|1 tablespoon||Grated ginger|
|3||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-|
|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.
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RECIPE ARCHIVE - 6 MAY 1996
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