Try a new way with curry and roll up meatballs to serve with a flavoursome and spicy masala gravy. Make sure not to overcook the meat and pair the curry with roti or rice for this Ramadan.
1/2 kg minced meat
1 pinch of cumin seeds
1 pinch aniseed
2 tbsp chopped onion
1/2 tbsp chopped green chillies
1 tsp chopped ginger
1/2 tsp chopped garlic
1/4 cup oil
2 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/4 cup thin sliced onion
1 tbsp long slices of garlic
1 tsp long slices of ginger
4 green chillies
1/2 cup thick coconut milk
2 cups of thin coconut milk
Grind coriander powder, chilli powder, turmeric powder, pepper powder, cumin seeds, cloves, cinnamon, cardamoms and aniseed to a fine paste.
Mix together minced meat and finely chopped onion, green chillies, ginger and garlic.
Keep it aside in a plate.
Take 2 tsp of ground masala and mix with the minced meat, along with a little vinegar and salt. Shape into small balls.
Heat oil in a pan and saute the onion slices first, then garlic, ginger and green chillies in turn. Stir in the remaining masala paste.
Saute on low fire till the masala is fried well.
Add thin coconut milk, a little vinegar, salt and curry leaves.
When the gravy simmers, drop in the meat balls. Let it cook in the gravy.
When the gravy thickens, add the thick coconut milk. Bring to boil and remove from fire.