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Spicy meatballs
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Wendy Syke’s way of turning minced beef into delicious meatballs served in a coconut-based, spicy tomato sauce is comfort food at its best
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Ingredients
For the meatballs
- 2 large Onions, one chopped, one thinly sliced
- 5 cloves Garlic, finely chopped
- 1 green chilli, finely chopped
- 450g minced beef
- vegetable oil
- 1 tsp Chilli powder
- 2 tsp ground Coriander
- 2 tsp ground Cumin
- 1 tsp ground Turmeric
- 1 tsp Garam masala
- 1 small piece Ginger, finely chopped
- 400g tinned chopped tomatoes
- 4 tbsp tomato purée
- 85g coconut cream, from block
For the rice
- 450g Basmati rice
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 tbsp Garam masala
- 125g Peas
- 2 cloves Garlic
- 2 large button mushrooms
- 425ml boling water
- 1 vegetable stock cube, or chicken stock cube
Method
1. For the meatballs: place the chopped onion, four cloves of the garlic, chilli and salt into a food processor and blend to a rough paste. Mix together with the beef mince in a large bowl. Roll the beef mixture into meatballs, then set aside.2. Heat a drizzle of oil in a pan and fry the sliced onions, remaining garlic and the ginger over a low heat for 3-4 minutes, or until softened. Stir in spices and fry for a further 4-5 minutes, then add the chopped tomatoes and tomato puree.
3. Add the meatballs to the pan and pour in enough boiling water to cover. Bring to the boil, then reduce to a simmer and cook for 1 hour and 30 minutes, stirring in the coconut cream after one hour.
4. For the rice: wash the rice thoroughly and leave in a colander for 15-20 minutes to drain completely.
5. Heat the oil in a pan and fry the onion for 4-5 minutes, or until golden-brown, then stir in the garam masala, mushrooms and garlic and fry for a further 2-3 minutes.
6. Stir in the rice, then add the water and peas. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and allow to simmer for 12-15 minutes, or until the rice is tender and the water has been absorbed completely. Turn off the heat and allow the rice to sit in the pan, covered, for a further 2-3 minutes.
7. To serve, spoon the rice into shallow serving bowls and ladle over the meatballs and sauce.
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Latest Comment
It you really want to ‘Impress the Joneses’ add an egg to the meatball mix. Then when the meal is cooked, remove the meatballs, blitz the sauce and pass through a sieve. Place the meatballs back in.
You get the most amazing delicate flavoured sauce. Looks fantastic and tastes even better.
5 out 5 on this one.