- 500 g (1 lb) minced lamb or beef
- 1 onion, finely chopped
- 1 tablespoon ginger paste
- 4 green finger-length chillies, minced
- 2 tablespoons channa flour
- 1 teaspoon salt
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 onion, peeled and sliced
- 2 sprigs curry leaves
- 625 ml (2½ cups) thin coconut milk
- 125 ml (½ cup) thick coconut milk
- ½ teaspoon salt
- 3 tablespoons lime juice
Spice Paste
- 3 tablespoons coriander seeds
- 2 teaspoons sesame seeds
- 5 dried red chillies, cut into lengths
- 4 cloves garlic
- 1 tablespoon ginger
- 1½ teaspoons garam masala
- 1 teaspoon black pepper powder
- 1½ teaspoons cumin powder
1 To make the meatballs, combine the minced lamb or beef with the onions, ginger, chillies, channa flour and salt. Mix well and shape into round balls. Set aside.
2 To prepare the Spice Paste, first dry-fry the coriander seeds, sesame seeds and dried chillies in a wok or skillet over low heat for 3 to 4 minutes until lightly browned and fragrant. Allow to cool and then grind them with the garlic and ginger in a blender until fine. Stir in the garam masala, black pepper and cumin powders and mix well. Set aside.
3 Heat the oil in a pan and fry the mustard seeds until they pop. Add the onion slices and curry leaves, then stir-fry until the onion browns, about 3 minutes. Add the spice paste and stir-fry until the oil separates, about 5 minutes.
4 Add the thin coconut milk and gently put in the prepared meatballs. Simmer over gentle heat until the meatballs are cooked, about 20 minutes.
5 Add the thick coconut milk and bring to a boil and simmer for 1 minute. Season
with salt to taste. Turn off the heat and stir in the lime juice. Serve hot with rice or bread.
Serves 4
Preparation time: 40 mins
Cooking time: 30 mins
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