Oriental Meatball Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat
- 3 tomato (s)
- 1 onion (s)
- 30 g iner
- 2 teaspoon curry paste, red
- 2 stalks coriander green
- 200 ml coconut milk
- 200 ml yogurt
- 2 tablespoon tomato paste
- 2 carrot (s)
- 1 bowl peanuts, ground
- 2 teaspoons coriander powder
- 2 teaspoons cumin
- 2 teaspoons cardamom
- Paprika powder, noble sweet
- Paprika powder, hot as rose
- garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the spices (amount depending on your taste, I take about 1 teaspoon of each oriental spice, with salt, pepper, garlic and paprika it is a matter of taste) and shape into balls. Fry in a little oil in a pan, then remove.
- Fry the onions (coarsely chopped), the tomatoes (coarsely chopped, chopped canned tomatoes also work), the ginger (peeled and chopped up) in the stock of the minced meat, add fresh coriander. Then add the curry paste (enter small amounts and distribute evenly). Add yogurt and coconut milk. Stir in a little tomato paste as required and add the remaining spices to taste.
- Add the meatballs again and let everything simmer a little. Grated carrots and ground peanuts are ideal for adding before the meatballs. The carrots provide a bit of freshness and a creamier consistency, the peanuts give it a creamy note. But the recipe also works without it. This goes best with bulgur or rice.
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