Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 2 chilli pepper (s), red (hot)
• 1 kg minced beef
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ turmeric, ground
• 1 teaspoon curry, Indian, ground
• 1 roll, stale
• 1 egg (s)
• 2 egg yolks
• 150 ml natural yoghurt (3.5%)
• 50 g sour cream
• 250 ml vegetable stock
• 1 teaspoon, leveled salt

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Instructions

1. Peel and finely chop 1 onion and 2 cloves garlic. Core and finely chop 2 red chilli peppers. Soak 1 stale roll in lukewarm water for 5 minutes.
2. In a large bowl, combine 1 kg minced beef, the chopped onion, garlic, and chilli peppers, 0.5 teaspoon ground cumin, 0.5 teaspoon ground turmeric, 1 teaspoon ground Indian curry, 1 teaspoon salt, and 1 egg. Squeeze out the soaked roll and add to the mixture. Knead until well combined. Taste and adjust seasonings if needed.
3. Preheat oven to 190°C (375°F).
4. Shape the mixture into small balls. Heat a pan over medium-high heat without oil and fry the meatballs in batches for 20 minutes total, until browned on all sides.
5. While the meatballs are cooking, whisk together 150 ml natural yoghurt, 50 g sour cream, and 2 egg yolks in a bowl. Season with salt to taste.
6. Heat 250 ml vegetable stock. Place the fried meatballs in a baking dish and pour the hot stock over them. Bake uncovered at 190°C (375°F) for 10 minutes. Pour the yoghurt sauce over the meatballs and bake for another 10 minutes.
7. Serve with rice.