3 tablespoons margarine
3/4 pound onions, peeled and sliced
2 level teaspoons turmeric
1/4 level teaspoon ground ginger
1/4 level teaspoon ground cinnamon
2 level teaspoons curry powder
1/2 level teaspoon curry paste
large pinch cayenne pepper
1 level teaspoon salt
1 bay leaf
1 small can tomatoes
1 1/2 cups stock
2 tablespoons coconut milk (to make this, infuse 2 level teaspoons desiccated coconut in 2 tablespoons boiling water for 30 minutes and then strain the mixture)
1 pound raw minced beef
1 cup fresh breadcrumbs
1/2 level teaspoon dried mixed herbs
1 large egg
salt and pepper
2 tablespoons All purpose flour, seasoned with salt and pepper
1 tablespoon lard
1 small dessert apple
1/4 small cauliflower
1. Make the sauce the day before it is required.
2. Melt the margarine in a large pan and fry the onions until they start to soften.
3. Stir in the turmeric, ground ginger, ground cinnamon, curry powder and paste, chilli powder, salt and bay leaves.
4. Allow these ingredients to fry for about 10 minutes.
5. Pour in the can of tomatoes with the stock and coconut liquid and stir the curry sauce until it comes to the boil.
6. Reduce the heat, cover the pan and simmer the sauce for about 1 hour.
7. When the sauce has cooked transfer it to a bowl and leave it in a cool place for the next day.
8. Mix the minced beef with the breadcrumbs and herbs.
9. Beat the egg and work it into the meat with the seasoning.
10. Divide the mixture into 12 pieces and roll each into a ball.
11. Toss them in the seasoned flour so they are well coated.
12. Melt the lard in a skillet and fry the balls until they are evenly brown.
13. Transfer them to the curry sauce and cook gently for about 1 hour.
14. Peel, quarter, core and dice the apple and cut the cauliflower into small sprigs.
15. Add the apple and the cauliflower to the curry 20 minutes before the end of the cooking time.
16. Serve the curry in a large dish.
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Curry is usually served with plain boiled rice (long grain) and a selection of the following served in individual dishes:
1. Salted almonds.
2. Mango chutney.
3. Coconut - if fresh, scoop flesh out of the shell and cut off dark outer skin. Grate on coarse grater. Desiccated coconut is an alternative.
4. Sliced bananas sprinkled with lemon juice. Much better than water to remove the fiery feel in the mouth.
5. Tomato and onion. Slices of peeled tomato topped with grated onion.
6. Hard-boiled eggs. Cut in half, put yolks and white in separate bowls and chop whites. Put white round outside and pile sieved yolks in centre of dish.
7. Cucumber and yogurt. Dice 1/2 cucumber including skin and add to a carton of natural yogurt.
8. Dahl, a puree of lentils highly seasoned with curry powder.
A hot and spicy Mexican speciality, serve Chilli con carne when casually entertaining friends.
With the bowls of accompaniments, Meatball curry makes a colourful spread for all occasions.