Curry – Kebab or Indian Meatballs in Curry Sauce

Summary

Ingredients

For the dumplings: (kebabs)

• 600 g minced lamb
• 1 egg (s)
• 0.25 teaspoon ¼ cardamom, ground
• 0.5 teaspoon ½ cumin
• 0.5 ½ bunch coriander greens, chopped
• salt
• Cayenne pepper
• 1 clove (s) garlic, finely chopped
• possibly breadcrumbs

For the sauce:

• 5 onion (s), cut into rings
• 2 cloves garlic)
• 1 teaspoon, heaped curry paste, red
• 1 teaspoon cumin and
• turmeric
• 0.5 teaspoon ½ ginger, chopped
• 1 teaspoon tomato paste
• 0.5 teaspoon ½ cardamom, ground or 3 green capsules
• some cinnamon powder
• clove some powder
• some lemon juice
• 0.5 can ½ coconut milk

For the set:

• some coriander green
• 150 g yourt

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Instructions

1. For the kebabs, mix the minced meat with all the specified additions and knead well, possibly adding some breadcrumbs if it is too runny. Shape it into either small meatballs or long rolls and set aside.
2. For the sauce, fry the onions, add garlic and red curry paste and fry briefly. Gradually add the remaining solid ingredients (not the coconut milk!) And when everything is lightly seared (this gives it a sweetish note), briefly push aside. Meanwhile, fry the meatballs or rolls in the same pan.
3. Fill everything up with water, add the coconut milk and simmer gently for about 30 minutes. If you like, you can puree the onions lightly or completely (this makes the sauce creamy). Season to taste with salt, cayenne pepper and lemon juice. Serve with rice with yogurt and coriander greens.