Indian Meatball Curry with Yogurt and Coconut Milk

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced lamb or other minced meat
  • 10 onion (s), (depending on size)
  • 2 sticks cinnamon, (or powder)
  • 4 grains cardamom, brown (depending on taste)
  • Curry paste, red
  • cumin
  • curry
  • 4 cloves garlic
  • Coriander, fresher
  • 2 egg (s)
  • 1 lime (s) or lemon
  • 1 cup yogurt
  • 1 can coconut milk
Indian Meatball Curry with Yogurt and Coconut Milk
Indian Meatball Curry with Yogurt and Coconut Milk

Instructions

  1. Put the mince in a bowl and mix with the two eggs, chopped coriander, cumin, garlic, salt and pepper, use breadcrumbs if it is too runny.
  2. Next, the mixed mince is made into small balls, the size of a table tennis ball, and placed on a plate.
  3. The onions are halved and cut into fine rings, then you heat oil in a large saucepan (depending on your taste, I use most olive oil) and fry the curry paste about 1 teaspoon, 1 teaspoon of cumin, 2 teaspoons of curry powder, cinnamon sticks or powder and the cardamom pods about 2-3 minutes. Then you add the meatballs and the onion, when the balls are browned all around, fill up with water and lime juice. The whole thing must now be boiled down until the onions are almost overcooked, which gives the sauce the creaminess. At the end it is again seasoned with all the spices, if necessary and the yoghurt and coconut milk are added, do not forget to add salt, possibly also season with sugar or honey if it is too acidic.
  4. Rice is served with it and possibly a salad or vegetable side dish.
  5. A little tip for people who don`t eat so spicy - mix the rest of the yoghurt with the coriander leaves and place on the table to reduce the heat.

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