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I know that it's old-fashioned of me, but every Sunday, I like to cook hubby a really lovely meal. I find it relaxing to kick back with a glass of wine (or water for me!) on a Sunday evening and put our feet up with a home cooked meal.
Anyway, last Sunday, hubby said that he fancied eating meatballs (no idea why!) as he watched the 100m final, so I did my research and found this Delicious Magazine recipe for Spiced Meatball Curry.
It was extremely easy to make and exceptionally yummy - also, mild enough for even the weakest of tongues. A big win-win all round!
Sam x
TOP TIP: If you're big meat eaters, I'd suggest adding more meat to the recipe (perhaps an extra 200g or so) and perhaps trying it with lamb mince too.
Spiced Meatball Curry
(Serves 4)
Ingredients:
Ingredients:
450g beef mince (see my top tip above)
1 small onion, grated
2.5cm piece fresh ginger, grated
2 garlic cloves, finely chopped
1 tbsp ground coriander
½ tsp ground cumin
1-1½ tsp cayenne pepper
Bunch of fresh coriander, chopped (reserve a few leaves, to garnish)
For the sauce:
1 tbsp sunflower oil
2 onions, finely chopped
2 tbsp tikka masala curry paste
6 large tomatoes, chopped
300ml vegetable stock
Method:
1. Place the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. Form the mixture into balls (however big or small you like!) and pop in the fridge for 30 minutes.
2. Meanwhile, you can get started with the sauce. To do this, heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
3. Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
