Anglo-Indian Ball Curry

Ingredients:

For the Meatballs:
300g minced mutton
1 egg, beaten
1 onion, finely chopped
2 green chillies, finely chopped)
4 tbsp coriander leaves, finely chopped
1 tsp ground black pepper
1/2 tsp turmeric powder
Salt, to taste
Oil, for frying

For the Curry:
2 onions, coarsely ground
2 tomatoes, pureed
3 tbsp coconut paste
1/2 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
1 tsp hot chilli powder
1 tsp coriander powder
1 1/2 tbsp mustard oil
4 tbsp coriander leaves, chopped
Salt, to taste

Method:

For the Meatballs: In a bowl, mix together the chopped onions, chopped green chillies, turmeric powder, hot chilli powder and ground black pepper with the mince. Add the beaten egg and mix well to combine.

Using your hands, shape into medium-sized meatballs, arrange these on a plate then place in your refrigerator and chill for 30 minutes to firm up.

Heat oil in a deep frying pan. When smoking hot add the meatballs and flash fry until light golden brown all over. Remove with a slotted spoon and drain on kitchen paper.

For the Curry: Place a wok or deep frying pan over medium heat. Once hot add the mustard oil and add the ground onions. Stir into the oil and fry for about 5 minutes, until light golden brown.

Now stir in the ginger and garlic pastes, frying for 2-3 minutes, until no longer raw.

At this point stir in the pureed tomatoes and a sprinkling of salt. Cook for about 6 minutes, until the tomatoes are no longer raw.

In a small bowl or cup blend the turmeric powder, chilli powder and coriander powder with a little water to form a smooth paste. Stir this into the tomato mixture and cook for 2-3 minutes.

Now stir in the coconut paste and cook until the oil starts to separate from the masala. Stir in 250ml (1 cup) hot water and bring to a simmer before nestling the reserved meatballs into the gravy. Continue cooking for 5-7 minutes until the gravy thickens.

Turn into a warmed serving dish, garnish with the chopped coriander leaves and serve hot with rice.