Ingredients portion 4
Onions 2 heads
Vegetable oil 3 tablespoons
Garlic 3 cloves
Garam masala 1.5 tablespoons
Ground chilli pepper ½ teaspoon
Canned tomatoes 400 g
Tomato paste 1 tablespoon
Beef broth 500ml
Coconut milk 270 ml
Fresh mint 6 tablespoons
minced lamb 500 g
Fresh coriander 6 tablespoons
Chicken egg 1 piece
Lime 1 piece
Basmati rice to taste
Cooking instructions 30 minutes
1 Heat the oil in a large frying pan. Fry the finely chopped onion for 5 minutes until golden. Add the chopped garlic, garam masala and chilli. Cook, stirring, for 2 to 3 minutes until fragrant. Transfer half the mixture to a bowl and leave to cool.
2 Add the tomatoes and tomato paste to the pan, mix well. Braise for 5 minutes, then add the stock and coconut milk. Bring to the boil and remove from the heat, cover and leave for a while.
3 Add the minced meat, chopped herbs and a lightly beaten egg to the cooled onion mixture. Mix well with your hands and make 28 walnut-sized balls. Cover and chill for 30 minutes.
4 Bring the tomato sauce to the boil. Place the meatballs in the sauce, cover and simmer for 1 hour until the sauce has thickened, stirring gently during cooking. Add the lime juice. Before serving, sprinkle over the chopped mint and serve with the cooked rice.
