Banging Beef Meatball Curry
Whenever I want a quick and easy dinner I usually tend to turn to curry and this recipe is no different. It's tasty, quick and super simple to make - the perfect midweek meal.
I knocked this up with ingredients I had in my fridge, freezer and cupboards and the results were bloomin' fantastic. A bit of a kick from the chilli, freshness from the lime and depth of flavour from the warming spices - to die for! So what are you waiting for? Make this tonight!
Banging Beef Meatball Curry
Serves 4
For the meatballs:
1 tbsp fennel seeds
2 garlic cloves
3cm fresh ginger
2 green chillies
1 small onion
4 tbsp desiccated coconut
450g beef mince
For the curry sauce:
1 onion, chopped
1 tsp ground ginger
1 tbsp garam masala
1 tsp ground turmeric
400g tin chopped tomatoes
1 tbsp natural yogurt
Lime wedges, to serve
Toast the fennel seeds in a dry pan until fragrant. Blitz the garlic, ginger, chillies and onion to a paste in a processor, then mix with the toasted fennel, coconut and beef mince. Season and roll into walnut-sized balls, then chill in the fridge while you make the sauce.
In a little oil, fry the onion, fresh ginger, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 25 minutes, turning the meatballs halfway through cooking. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt.
I knocked this up with ingredients I had in my fridge, freezer and cupboards and the results were bloomin' fantastic. A bit of a kick from the chilli, freshness from the lime and depth of flavour from the warming spices - to die for! So what are you waiting for? Make this tonight!
Banging Beef Meatball Curry
Serves 4For the meatballs:
1 tbsp fennel seeds
2 garlic cloves
3cm fresh ginger
2 green chillies
1 small onion
4 tbsp desiccated coconut
450g beef mince
For the curry sauce:
1 onion, chopped
1 tsp ground ginger
1 tbsp garam masala
1 tsp ground turmeric
400g tin chopped tomatoes
1 tbsp natural yogurt
Lime wedges, to serve
Toast the fennel seeds in a dry pan until fragrant. Blitz the garlic, ginger, chillies and onion to a paste in a processor, then mix with the toasted fennel, coconut and beef mince. Season and roll into walnut-sized balls, then chill in the fridge while you make the sauce.
In a little oil, fry the onion, fresh ginger, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 25 minutes, turning the meatballs halfway through cooking. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt.
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