This simple but super tasty curry can be just eaten with some white rice and salad or even with some salad and garlic bread. Curried meatballs can be something that you can try over the weekend to enjoy the taste of an authentic dish.
- 450g (1 lb) lean minced meat
- 1 teaspoon garam masala powder
- ½ teaspoon ground ginger
- 2 teaspoon turmeric powder
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2-3 tablespoons olive oil
- 1 red onion peeled and chopped
- 1 x 2.5 cm stick cinnamon
- 4 small green cardamoms
- 2 bay leaves
- 4 cloves
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 150 ml plain unsweetened yoghurt
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 600 ml of water
- Fresh mint leaves or coriander leaves
Mix together the mince, garam masala, ginger, garlic, cumin and turmeric and set aside.
To make the sauce, heat the olive oil in a large pan and fry the onion until light brown. Add the cinnamon, cardamoms, bay leaf and cloves and fry for one minute. Remove from the heat and stir in the ginger and garlic paste, chilli powder, coriander and turmeric.
Return to the heat and gently fry for about 30 seconds. Add the yoghurt and salt. Stir well. Cover and cook until the mixture is dry and the oil separates from the spice mixture. Gradually stir in the water, cover and simmer for about 15 minutes.
Now with the minced meat mixture shape 16-20 small balls and gently slide them, one at a time into the sauce. Cover and simmer gently for about 30 minutes. The thickness and quantity of the gravy can be adjusted by adding more water or removing the excess liquid according to your choice.
Garnish with mint leaves and coriander leaves. Serve the curried meatballs with yellow basmati rice and salad.
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