Indian meatballs 9-2-13

After a lovely sunny Brighton day , a walk on the beach and a coffee at the pier. It seems tea is on the horizon again .

Sticking with my Indian theme from last night we haven't had Indian meatballs for ages.

Recipe for Indian meatballs

Adding cooked rice to the meatball mixture makes the meat go further and lightens it. Pep up your spices first by toasting them in a hot dry pan until fragrant.

Serves 4.

600g minced lamb or beef
1Tbspn fresh ginger grated finely
2 garlic cloves, finely crushed or grated
2 tspn ground cumin
1 tspn ground cinnamon
1 tspn salt
1cup cooked rice
1 Tbspn vegetable oil
1 1/2 Tbspn curry powder
2 Tspn turmeric
1 tspn fennel seed, dry roasted
1 red chilli , finely sliced
6 sprigs curry leaves
2 fresh tomatoes
1 x 400 g tomatoes, can
2 tspn sugar
250ml water or stock
200g peas
2 Tbspn coriander sprigs

To make meatballs, put the meat, ginger,garlic, cumin,cinnamon and 1/2 tspn salt in food processor.

Pulse to a paste.

Add rice and pulse until just mixed. Form into golf size balls, set in tray and refrigerate while you make the curry.

Heat the oil in a a wide pan and add curry powder, turmeric, fennel seeds , chilli, curry leaves and tomatoes,remaining salt, sugar and water or stock. Bring to the boil, stirring and simmer for five minutes,

Add meatballs in a a single layer and simmer for fifteen minutes, turning occasionally until cooked. Cook peas in simmering water for one minute and drain, scatter peas and coriander over curry and serve on steamed rice.

And there they are.