Meatballs stewed in curry sauce

Meatballs stewed in curry sauce – a detailed recipe cooking. Time: 40 мин.Difficulty: easy Amount: one 6 meatballs Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Meatballs:

• 450 gr ground beef
• 1 chopped green chili pepper serrano
• 2 tsp chopped fresh ginger
• 2 tbsp. l chopped fresh cilantro
• Salt

Curry:

• 2 small cubes of medium-sized tomato
• 1 can (400 gr.) Coconut milk of normal fat content
• 3 tbsp. l coconut oil or canola oil
• 1/2 tsp mustard seed
• 4 finely chopped shallots (about 1 tbsp.)
• 5 minced cloves of garlic
• 1 piece of peeled and chopped ginger (2.5 cm.)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt
• 2 tbsp. l chopped fresh cilantro
• 2 tsp lime juice (about 1/2 lime)
• Serving options: Rice, Indian bread such as tortillas naan or chapati or spaghetti

Recipes with similar ingredients: ground beef, serrano pepper, shallots, ginger root, garlic, coconut milk, tomatoes, lime juice, mustard seed, coriander, cumin, cayenne pepper ground, naan cakes, spaghetti pasta, rice, cilantro, coconut oil

Recipe preparation:

1. For meatballs: In a large bowl, combine beef, pepper chili, ginger, cilantro with a teaspoon of salt. Mix by hand. (Not mix longer than necessary until smooth otherwise the meatballs will turn out tough!) Make 16 balls as follows: divide the mixture in half, then again in half. Take each quarter and divide into 4 small servings. Roll each one between your palms until you get a smooth ball. Repeat the same process to cook all 16 meatballs.
2. For curry: In a large skillet over moderate heat heat coconut oil until it begins to smoke. Add mustard seeds, cover the pan so that the seeds do not scattered around the kitchen. When the seeds stop shooting, put in a pan shallots, garlic, ginger and fry until golden brown. Then add ground coriander, cumin and cayenne pepper. Stir and cook for 30 seconds. Add tomatoes and fry until soft, about 5 minutes.
3. Pour in coconut milk, 1/2 tbsp. water, add 1/2 tsp. salt and bring the mixture to a boil. Reduce the heat so that the liquid is weak simmering, and put the meatballs. Stew meatballs until cooked, 15-20 min. At the end, add cilantro and lime juice. Gently shake pan to mix its contents, then try, are there enough spices. Serve with rice, with Indian cakes naan or chapati, or with spaghetti!