Tuesday, February 12, 2013

Must try Creamy Lamb Meatball Curry

Lamb Meatball with Chestnut Mushroom and Black Eye Peas Curry

For the meatball:
250g minced lamb
1 tablespoon minced garlic
1 egg
2 spoons of plain flour
1 teaspoon of cumin powder
1 teaspoon of cinnamon powder
Salt and pepper to taste

For the curry paste
Olive oil
1 large onion
1 teaspoon of minced garlic
1 teaspoon of minced ginger
1 lemon grass – bruised
½ teaspoon of cumin
½ teaspoon of fenugreek
10 curry leaves
4 cardamom pods
4 cloves
3 table spoon of curry powder
1 table spoon of chilli powder
½ teaspoon of turmeric powder
2 large tomatoes – cut in cubes
½ pint water
¼ pint milk – I use fresh milk instead of coconut milk

1 can of black eye peas
As much chestnut mushrooms
Coriander leaves

Mix all the meatball ingredients together, make into small balls and fry in olive oil. Keep aside.
For the curry, use the same pot as you fried the meatballs (remove access oil), fry the onion, garlic, ginger and lemon grass.
Once a little brown, add the cumin, fenugreek, curry leaves, cardamom pods, cloves and cook for further 1 minute.
Then add the curry powder, chilli powder and turmeric. Keep stirring for 30 seconds and add the chopped tomatoes.
Once you smell the aroma of everything, add the water, milk, meatballs, mushrooms and black eye peas.
Reduce heat and let it simmer and thicken.
Add salt and pepper to taste. Once thick, add some coriander and serve with rice or bread!

I also made Jeera (cumin) rice. Didnt know what to expect as its my first time trying it and it turned out well. 
1 cup basmati rice
1 tablespoon of ghee
1 medium sized shallot
2 teaspoon of cumin
Salt and pepper

Cook the Basmati rice separately. If you are worried about the starch like me, add about 4 cups of water to 1 cup rice, boil till cooked and strain it and keep aside.
Add the Ghee to a pot, fry the shallots and cumin, once brown, add cooked rice, a bit of salt and pepper and stir it.

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