Over the last two weeks, somehow my life got a little too hectic and my kitchen didn't see me cook very often then. Towards the end of the second week my taste buds started to cry out for home food. What had I not had for a long time? I could only think of my Mother's meatball korma, not to forget the meatball fries. Yummy! But I was not prepared to wait for another year to eat it. So the only way was to cook it.
This is a common recipe used by most Indian households (or maybe not) and it really is not much work except for the meatballs.
Ingredients:
For the meatballs:
2. Mix the remaining mince and the onions, coriander leaves, green chillies and poppy seeds.
Mix the ingredients and you will see that it starts to come together, wet your hands and take a preferred amount of the mixture in your hands and roll into balls. Once you have done so with all the mince you could keep it in the fridge for 2 hours to set.
If you are worried about the raw meat in your meatballs you could fry them before you put them into the korma, but there is no real need as it will cook when you put it into the Korma during the coconut milk stage.
Also, if you are worried that the meatballs might break, you could add egg during the mixing stage as egg acts as a combining agent ( so does raw meat actually).
Happy eating! :)
This is a common recipe used by most Indian households (or maybe not) and it really is not much work except for the meatballs.
Ingredients:
- Onions - 2 ground
- Tomato - 1 cut into four
- Chilli powder - 1tablespoon ( depending on required spice)
- Turmeric powder - half teaspoon
- Coriander powder - 3 tablespoons
- Coconut milk - 1 cup
- Cinnamon - small stick
- Cloves - 2
- Half a lime
- Some coriander chopped for garnishing
- Minced meat - 500grams ( I use either lamb or beef)
- In a pan heat oil and add the cinnamon stick and cloves. After sometime add the ground onions, let it sauté and then add the cut tomato.
- Next add the chilli, turmeric and coriander powder to the above, add a cup of water and let it cook till you see the oil split.
- Add the coconut milk and let the korma reduce to the required consistency. You can add the meatballs at this stage
- Finally switch off the flame, remove the pan off the heat and squeeze half a lime and mix the korma gently so not to break the meatballs.
- Garnish with chopped coriander before serving.
For the meatballs:
- Half onion - finally cut
- Less than a handful Coriander leaves - finally chopped
- 6 Green chillies - finally chopped
- Poppy seeds - 1 and half tablespoons.
2. Mix the remaining mince and the onions, coriander leaves, green chillies and poppy seeds.
Mix the ingredients and you will see that it starts to come together, wet your hands and take a preferred amount of the mixture in your hands and roll into balls. Once you have done so with all the mince you could keep it in the fridge for 2 hours to set.
If you are worried about the raw meat in your meatballs you could fry them before you put them into the korma, but there is no real need as it will cook when you put it into the Korma during the coconut milk stage.
Also, if you are worried that the meatballs might break, you could add egg during the mixing stage as egg acts as a combining agent ( so does raw meat actually).
Happy eating! :)
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