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Ingredients
- 450 gm Beef
- 1/4 tsp Pepper
- 1/2 tsp Satt
- 1 x Thick slice bread juice 1/2 lime
- 2 x Large eggs
- 25 gm Onion
- 2 x Cloves garlic
- 2 slc Ginger
- 1/4 tsp Cinnamon
- 2 x Cloves
- 25 gm Curry pwdr
- 1 lt oil
Directions
- Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig curry teaves 1/2 stem lemon grass 1/4 tsp. fenugreek 3 50 ml coconut lowfat milk 1 tsp. chili pwdr 1/2 tsp. turmeric juice 1/2 lime 1/2 tsp. curry pwdr
- Mince the beef and season with the pepper and salt. Grate the bread and moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic and ginger and add in to the beef together with the cinnamon, cloves, bread, beaten egg and curry pwdr. Mix well together and form into small balls the size of marbles. Beat the other egg and dip the meat balls into it.
- Heat the oil and deep fry the balls till they are golden. Drain and set on one side. To make the gravy: chop onion, garlic and ginger. Heat the oil and fry the onion, curry leaves and lemon grass Add in the garlic, ginger, fenugreek, coconut lowfat milk chilli pwdr and turmeric and cook till the gravy thickens stirring occasionally. Add in the meat balls and simmer for a further 3 min. Add in the lime juice and serve with a sprinkling of curry pwdr.
- 224 010 BOK CHOY WITH WHITE PORK
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