Spicy cauliflower and meatball curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg, beaten | |
| 450 | grams | Lean mince (lamb) |
| 15 | grams | Fresh ginger, grated |
| 2 | Cloves garlic, chopped | |
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Cumin |
| Leaves from 1 sprig of | ||
| Coriander | ||
| Salt | ||
| 1 | small | Cauliflower, cut into |
| Florets, tough stalks | ||
| Discarded | ||
| 75 | grams | Ghee |
| 1 | small | Onion, finely chopped |
| Cardamom seeds from 2 pods | ||
| Crushed | ||
| 2 | Cloves | |
| 2½ | Cm cinnamon stick | |
| 15 | grams | Fresh ginger, grated |
| 2 | Cloves garlic, crushed | |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Chilli powder |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| 225 | grams | Tomatoes, peeled and chopped |
| 150 | millilitres | Yoghurt |
| Salt | ||
| Leaves from 1 sprig of | ||
| Coriander | ||
Directions
MEAT AND CAULIFLOWER
SAUCE
1. Mix the egg with the mince meat.
2. Grind, pound or blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
3. Mix the spice paste with the meat, form into small balls (approx. 3cm dia.) and set aside.
4. To make the sauce, heat the ghee in a pan, add the onion and fry until golden.
5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
6. Add the tomato and cook, stirring, until the fat runs clear of the spices.
7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring gently to the boil.
8. Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls.
9. Sprinkle on the coriander leaves and add salt to taste.
TNT'd by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 22, 1997