Summary

Ingredients

• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon coriander, ground
• 1 teaspoon ground cumin
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ salt
• 1 teaspoon ginger, fresher, grated
• 1 clove garlic

For the dumplings:

• 500 g minced beef
• 3 slices toast, debarked
• 2 teaspoons, leveled salt
• 1 pinch (s) black pepper
• 2 teaspoons Indian spice mix (Garam Masala)
• 2 tablespoon coriander greens, or alternatively flat leaf parsley

For the sauce:

• 3 tablespoon vegetable oil
• 2 medium onion (s), red, diced into small pieces
• 1 spice paste, the prepared
• 2 medium tomato (s), diced
• 0.25 liter ¼ coconut milk
• 1 teaspoon spice mix, Indian (Garam Masala)
• 1 bunch coriander greens, roughly chopped (alternatively flat leaf parsley)
• 1 piece (s) ginger, (small ), grated

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Instructions

1. Make a spice paste from the first 7 ingredients. To do this, grind the garlic clove with the salt to make a paste. Then add paprika, cumin, turmeric, ginger and coriander and mix everything with a little water to form a thick paste.
2. For the meatballs, grind the toast into fine crumbs. Knead the minced meat with it and all the other ingredients for the dumplings and form small balls. Press the mass together firmly so that the balls do not fall apart later.
3. For the sauce, heat the oil in a saucepan with a heavy bottom and brown the onions in it. Add the spice paste and tomatoes and simmer everything over medium heat until the tomatoes have crumbled. Add the meatballs and fill with warm water until the balls are just covered. Close the lid and simmer over a low heat until the meat is well cooked. Before serving, add the coconut milk, bring to the boil and stir in 1 teaspoon garam masala, coriander leaves and the grated ginger.
4. Serve with rice (preferably ghee rice).