Peanut Mince Balls in Curry Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat (beef, pork, lamb or mixed)
- 100 g peanuts, roasted, salted
- 2 medium onion (s)
- salt and pepper
- 1 egg (s)
- 1 pinch cayenne pepper or chili powder
- 2 tablespoons oil
- 3 tablespoon butter or margarine
- 2 tablespoon curry powder
- 1 teaspoon tomato paste
- 3 tablespoon flour
- 150 ml cream or condensed milk
- 0.5 liter ½ vegetable stock
- 1 tablespoon pepper, green, pickled
- sugar
- Coriander green, fresh
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Roughly chop the peanuts.
- Knead the minced meat, half of the onions, salt, pepper, cayenne pepper and egg. Knead 3/4 of the peanuts into the meat dough. Shape the minced meat into small balls with damp hands.
- Heat the oil in a large pan and fry the meatballs (if necessary in stages) brown all over. Then take it out and set it aside. Now melt the butter in a saucepan and fry the remaining onions in it until translucent. Then dust with the curry powder and stir in the tomato paste. Shortly afterwards sprinkle in the flour. Sweat everything and deglaze with almost 1/2 liter of vegetable stock and cream. Then add the green pepper (coarsely chopped if necessary) and season with salt, pepper and sugar. Add the meatballs to the sauce and heat. Sprinkle with the remaining nuts and garnish with coriander leaves.
- This goes well with rice, preferably basmati.
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