Ingredients
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1 1/4 lbs ground beef
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3 tablespoons breadcrumbs
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2 tablespoons finely chopped spring onions
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2 -3 tablespoons finely chopped cilantro
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salt and pepper
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5 cloves garlic, peeled and roughly chopped
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3/4 inch fresh ginger, peeled and roughly sliced
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2 1/2 tablespoons malaysian curry powder
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1/2-1 teaspoon hot ground pure chile powder (or more or less to taste)
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1/4 teaspoon ground cloves
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3 tablespoons vegetable oil
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1 star anise
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8 fresh curry leaves
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1 cup coconut milk, mixed with
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1 cup water
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2 -3 tablespoons tomato paste
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salt
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2 onions, peeled and roughly chopped
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1 large egg, lightly beaten
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1 large potato, peeled and cut into medium-sized cubes
Instructions
- Prepare all ingredients before commencing to cook.
- In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
- Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
- In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
- Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
- Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
- Add coconut milk and bring slowly to the boil.
- While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
- When all meatballs have been added, add tomato paste and salt to taste.
- Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
- Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
- Serve with bread, roti chani, roti jala or steamed rice.