SPICY INDIAN MEATBALLS

Spicy Indian Meatballs image

Provided by Franz Weber

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

Previous Next

500 g minced meat
2 tablespoons lemon juice
2 bread rolls
4 garlic cloves
2 small hot red chili peppers
5 cm gingerroot
1 egg
4 cloves
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons black peppercorns
4 cardamom pods
2 tablespoons coriander seeds
2 tablespoons fish sauce
1 tablespoon brown sugar
500 ml yoghurt
2 tablespoons red curry paste
2 tablespoons instant chicken bouillon granules
1 zucchini
1 red bell pepper
4 green onions
2 tablespoons sesame oil
2 tablespoons chopped coriander leaves

Steps:

Water bread rolls for 15 minutes, press out water afterwards.
Chop chilli, ginger and garlic.
Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
Add ground spices, fish sauce and brown sugar to dough.
Mix all ingredients and form meatballs out of 2 tbsp of dough.
Chop zucchini, bell pepper and green onions to 2 cm long pieces.
Heat sesam oil.
Roast meatballs 2 minutes from each side, then put aside.
Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
Put yoghourt into the pan and add meatballs again.
Add curry paste and chicken broth
Cook for 10 minutes. Turn meatballs after 5 minutes.
Serve with rice and decorate with coriander leaves.
Enjoy!