spoon

Recent Recipes

Nepalese Meatball Curry

6

Category : , ,

For Father's Day this year I cooked dinner for my dad instead of buying him something that would sit around collecting dust or serve no purpose.


I had wanted to try this recipe for a little while now, and Mum suggested I make it for the dinner I was planning to make. Whilst making it was terrified that Dad might not eat it since it contained quite a bit of ginger and coriander, which he dislikes both. I went easy on the chilli since I know he does not like hot stuff, and I would have preferred to serve it with cous cous (which he also despises), but opted for rice just in case... I didn't want to serve him everything he hated in one meal and be disowned!

Luckily he LOVED it. I didn't tell him what was it in, until he was having the leftovers for lunch the next day, and even that didn't even put him off!
It was delicious, nice middle eastern-y style flavours with with the lamb and all the spices. I love meatballs, and this was no exception.



Nepalese Meatball Curry

2 tablespoons vegetable oil
1 small white onion, finely chopped
3 cloves garlic, crushed
5cm piece fresh ginger, grated
750g lamb mince
1 egg
1 egg yolk
1 fresh long red chilli, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 cup coarsely chopped fresh coriander
2 tablespoons stale breadcrumbs
1/4 cup lemon juice

curry sauce:
1 tablespoon vegetable oil
1 medium white onion, finely chopped
1 cloved garlic, crushed
3cm piece fresh ginger, grated
1 tablespoon coarsely chopped fresh coriander root and stem mixture
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon yellow mustard seeds
1 teaspoon ground turmeric
2 x 400g cans crushed tomatoes
1 cup beef stock

1. Make curry sauce: heat oil in a large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add coriander mixture and spices; cook, stirring, until fragrant. Add undrained tomatoes and stock, simmer, covered, 1 hour.

2. Meanwhile, heat half the oil in a large frying pan; cook onion, garlic and ginger, stirring, until onion softened. Cool 10 minutes.

3. Combine the mince; whole egg and yolk, chilli, spices, coriander, breadcrumbs and onion mixture in a large bowl; roll level tablespoons of the lamb mixture into balls.

4. Heat remaining oil in same pan; cook meatballs, in batches, until browned all over.

5. Add meatballs to curry sauce; cook uncovered for about 20 minutes or until meatballs are cooked through. Stir juice into curry off the heat.

Serves 4.
 Voila! Bon App├ętit!

6 comments:

Yum looks so delicious! I do love a good curry but never seem to make them at home.

I'm with you about having to buy presents for parents that they have no need for! Cooking dinner for your dad is a labour of love and I think would be much more appreciated!

It's funny how people will eat things which contains food they don't like when they don't have any idea! It's almost like a psychological thing that once they know it contains something, their mind tells them it's not nice!

What's fenugreek?

This looks really good.

Funny about what you say about gifts. I'm off this morning to drive to the best pie bakery in Perth to get my Dad a big box of gourmet pies for his birthday! They reheat from frozen beautifully, and I think a freezer full of pie-y goodness will be a very useful gift. Useful to his tummy, which is what counts :D

Hi Esz - I never seem to make curries at home either! This was a delicious first time :)

Hi Rilsta - I have no idea what fenugreek is to be honest. Might have to google it after this! I knew we had some in the spice rack!

Hi Conor - Oh pies are a good gift! Next time I'm over in Perth I will be getting the name of this pie shop!

Yum! I love meatballs and I love curry. You don't often see them combined so this is a great recipe! :)

Hi Lorraine - I love them both separately too! It was a genius idea to combine the two. :P

All images and text is property of Iron Chef Shellie. These reviews are based on my opinions and experiences.
Permission must be granted before using any images or text from this website.

Feel free to contact me:
ironchefshellie [at] gmail [dot] com