A recent tidy up of my cookery books turned up two Indian books by Anjum Anand which I had hardly read. Time to put that right I thought, and next thing I was in the butcher´s shop ordering pork mince.
Of course, pork would not typically be a meat used in most Indian curries for religious reasons, but this would be great with any other meat. For a fantastic recipe using minced beef, check out Frugal´s gorgeous Beef Kofta Curry recipe.
As ever, I had to make a few small changes, but not too many. I had no fresh coriander so substituted dried, ground coriander and the same went for fresh ginger. We can get it here, I just didn´t have any to hand and when the craving for curry strikes, you have to go with it!
This recipe is adapted from Indian Food Made Easy.
For the meatballs
- 300g lamb mince (I used pork)
- 2 tbsp finely chopped fresh coriander leaves and stalks (I used 1 teaspoon of dried coriander)
- ¾ tsp garam masala
- 1 tsp finely chopped ginger (I used ¼ teaspoon of dried)
- 3 cloves of crushed garlic
- 1 large egg
- Salt to taste
For the Curry Sauce
- 1 medium onion finely chopped
- Vegetable oil for frying
- 2 bay leaves
- 1 small shard of cinnamon
- 2 ½ medium tomatoes (puréed) – I used 1 ½ cups of my conserva from last summer
- 800ml water (I used about 300ml)
- ½ tsp ground turmeric
- ¼ – ¾ teaspoon of chili powder (to taste)
- 2 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Chopped coriander
Mix all the ingredients for the meatballs together plus 3 tbs of the onion you have chopped for the sauce.
Heat the oil in a deep pan, add the bay leaves, cinnamon and remaining onion and fry until the onion is golden brown.
Add the tomatoes, ginger and garlic and cook gently for about 8 mins then add 200ml of water and cook until thickened. Add the spices and salt and any remaining water (I didn´t add much as I continued cooking with a lid on my pan) and simmer. Meanwhile roll the meat into walnut sized balls and drop them into the sauce.
Cover and simmer, turning the meatballs gently half way through, for about 20 minutes. Add the coriander and serve with rice, naan bread, popadums…however you like.
We ate ours with my Sort of Saag Aloo made with the first of our spinach which is now ready to eat.
…and a cool and creamy raita (I´ll give you that easy recipe another time)…
This was a warm but not too hot curry with the lovely flavours of cinnamon and ginger, definitely one to make again.