Meat Ball Curry



I am sure I have written this, that mostly in my blog that there is more sweet recipe than savour or Lunch/Dinner food recipes.
I don't like to take photo's in a hurry and If I do that I am sure I will spill things or break something which is around me as I am in a hurry to take the food to the table.
But these days I am trying to take more pictures from my Lunch dishes as you can see.
I made this meat ball Curry few days back and I managed to take few clicks.

What I do is I make everything ready to take pictures, the camera , my props etc.... and then when the food is ready I take the plate and do few clicks.

I am sure my sis will be happy as she always complain that I blog too much seet things as she prefers to make dishes like these.

The recipe is from Pat Chapman's Curry bible book, me adapting a bit. If you like more spicier just add more chillies etc...

Clicke the picture for a enlarged image.



500 gm minced beef / Lamb

2 large garlic cloves finley chopped

1 egg yolk

2 tbsp chopped fresh corriander

Gram flour for rolling ( if you don't have you can use normal flour)

Masala one:

1 tsp ground corriander.

1/2 tsp dried mango powder ( if you don't have you can add a bit lime juice)

1 tsp chillie powder

2 tsp cummin seeds powdered

2 tsp gram flour

Masala Two:

2 tp 3 tsp ground corriander

1 tsp turmeric powder

1/4 tsp asafoetida

1 tbsp garam masala

1 tsp dried fenugreek leaves
1/2 tsp caraway seeds

For the Sauce
2 tbsp vegetable oil
200 gm onion paste  ( Chop onions together with 2 garlic cloves chopped and 1 inch ginger chopped and fry them with few tbsp of oil and grind into a smooth paste)

 2 to 3 tsp curry powder

 2 cloves

2 cardamom

1 stick cinamon
1 tsp mint leaves.

1 fresh green chilli.

1. To make the meat balls, put the meat , garlic, egg yolk, corriander and Masala one into a food processor and pulse into a smooth paste.

2. Mix well then divide the mixture into small balls.
Keep wetting your hands inbetween so that the meat doesn't stivk to your hands while you make the balls.
Roll them in gram flour and keep aside.

3. To cook, heat the oil in a karahi or wok, and fry the meat balls light brown( just to seal all the sides, it takes just few minutes) Keep them aside.

4. Now add a little more oil and add the cloves, cardamom and cinamon, fty for few seconds and then add the fried onion paste. Add the mint leaves and the chilli.

Fry for few minutes then add the curry powder.Fry for few minutes then add the Masala 2. Fry for few more minutes. Add the meat balls and then add water till the balls are covered.

Simmer the whle dish for 20 minutes or till the meat is cooked.

If the gravy is too thin add a bit corn flour and make the sauce thicker.

Sprinkle with a bit of  corriander leaves and serve with rice or roties.