Summary

Ingredients

• 1 medium onion (s)
• 1 tablespoon oil
• 400 g minced meat, mixed
• 1 roll (s), stale
• 1 egg (s)
• 2 teaspoons salt
• pepper
• 1 teaspoon marjoram, dried
• 1 clove garlic, chopped
• 3 tablespoon oil
• 400 g carrot (s)
• 250 ml broth
• salt and pepper
• 3 teaspoons curry powder
• 1 teaspoon lemon juice
• 3 tablespoon crème fraîche

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Instructions

1. Finely chop the onion. Heat 1 tablespoon oil in a non-stick pan and roast the onion until golden brown. Soak the bread roll in water. Knead the minced meat with the roasted onion, squeezed bread roll, egg, salt, pepper, marjoram and garlic well with your hands.
2. Heat 3 tablespoons of oil in the same pan, form small balls out of the meat mixture and brown in the hot fat over a moderate heat for about 15 minutes.
3. In the meantime, peel, wash and slice the carrots. Lift the meatballs out of the pan and set aside. Roast the carrot slices well in the remaining fat. Deglaze with the broth and season with salt and pepper. Add the curry powder and lemon juice. Stir in the crème fraîche and reduce to the desired consistency over low heat. Finally add the meatballs and let them steep in the sauce for a few minutes.
4. Serve with basmati rice.