Summary

Ingredients

For the dumplings:

• 500 g minced meat, mixed
• 1 roll, stale
• Water for soaking
• 1 egg (s)
• 1 medium onion (s), finely diced
• 1 clove garlic, finely chopped
• 3 clove (s), ground
• 1 ½ teaspoon ground cumin
• 1 teaspoon, leveled coriander powder
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ turmeric, ground
• 7 cardamom pods, green, ground without shell
• 0.5 teaspoon ½ ginger powder, possibly
• salt and pepper

For the dip:

• 300 g yourt (10%) or oranic yourt 3.8%
• 0.5 ½ cucumber (s), diced
• 1 teaspoon, heaped peppermint, dried
• little salt

For the sauce: (tomato sauce)

• 800 g tomato (s), fresh or canned, rouhly diced
• salt and pepper
• Cayenne pepper

Also:

• 500 g basmati
• Salt water
• 250 g beans, lare from the jar or dried, pre-cooked

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Instructions

1. Soak the stale bun in water. Then roll the bread, squeeze out well and mix well with the minced meat, onions, garlic, spices and egg. Shape around 40-50 small meatballs and fry them until crispy over medium heat.
2. For the dip, finely dice the cucumber and mix with the yogurt. Add the peppermint and lightly salt.
3. For the sauce, dice the tomatoes, put them in a pan and reduce to a pulpy consistency. Season with salt, pepper and cayenne pepper.
4. Prepare the rice according to the instructions on the packet. Fold in the beans (drained) 5 minutes before the end of the cooking time.
5. Put some tomato sauce on the plate. Place the meatballs on the tomato sauce. Arrange the rice and yoghurt dip on the plate.