Summary

Ingredients

• 500 g minced meat, half and half
• 1 ½ large carrot (s)
• 0.5 teaspoon ½ ginger, fresh
• 1 egg (s)
• Paprika powder
• Curry powder
• Chinese spice
• salt
• Pepper (lime pepper)
• 2 peppers, red and yellow
• Coriander, fresh
• 1 can coconut milk
• salt
• pepper
• soy sauce
• Lemon juice
• Basmati rice
• 1 stick celery

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Instructions

1. Put the carrots, ginger and celery in a blender, finely chop and add to the minced meat. Add the egg as well. Season to taste with paprika and curry powder as well as Chinese spices, salt and lime pepper. Mix everything together and shape into balls about the size of a walnut. Fry these with a little olive oil and cook. Take out of the pan and keep warm.
2. Fry the peppers in the gravy of the balls and deglaze with coconut milk. The set of pans should also loosen and a creamy consistency should result. Season with salt, pepper, soy sauce and lemon juice and simmer a little. Add the meatballs. Boil the rice.
3. Arrange everything together and garnish with fresh coriander.