Madras Meatball Curry

15 minutes

30 minutes

4

Ingredients

Place your beef mince, 2 of the crushed garlic cloves, 1/2tbsp madras curry powder and a good pinch of salt and pepper and massage it well to incorporate – it’s important at this stage to work the mince well until it becomes moist and sticky, this ensures the meatballs will stay together when cooking.
Roll your mince out into golf-ball-sized meatballs and set aside. Place a large heavy-based pan on a medium heat with a drizzle of olive oil and when hot, fry the meatballs in batches until they’re nice and brown on all sides – they won’t be cooked through at this stage, this is more about developing flavour and colour. Set them aside on a plate.
Return your pan to the heat with another drizzle of olive oil and add in your onion with a pinch of salt, sauté until soft and slightly brown, about 3 minutes. Add the remaining crushed garlic and madras curry powder, along with the ginger, coriander root and stems, and chilli (if using) and sauté for 1 minute.
Add in your crushed tomatoes, coconut milk, a pinch of salt and bring to a simmer. Leave on the simmer for 10 minutes, then add the meatballs back in along with their resting juices and simmer for a further 15 minutes.
Garnish with the coriander leaves and serve with fluffy rice and enjoy!