Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: I Love Bimby! on September 27, 2009, 11:26:43 am
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Name of Recipe: Nepalese Meatball Curry
Number of People: 6-8
Ingredients:
Meatball Ingredients:
2 tbs vegetable oil
1 small white onion (peeled and quartered)
3 cloves of garlic
5 cm piece of ginger (25g) peeled and sliced
750g lamb mince
1 egg
1 egg yolk
1 fresh long red chilli (we removed the seeds for a milder version)
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 cup fresh coriander
2 tbs breadcrumbs
Curry Sauce:
1 tbs vegetable oil
1 medium white onion, peeled and quartered
1 clove garlic
3 cm piece of ginger (25g) peeled and sliced
1 tbs coriander stems and roots
2 tsp ground cumin
1 tsp ground fenugreek
1 tsp yellow mustard seeds
1 tsp ground turmeric
2x 400g can crushed tomatoes
1 cup of beef stock (or 1 cup water + 1 tsp veggie stock concentrate)
1/4 cup lemon juice
Preparation:
Method:
Put chilli, coriander, garlic, ginger and onion into TMX bowl and cut on speed 7 for 10 seconds. Add oil and saute for 3 mins, speed 1, on Varoma temp. Let cool for 10 mins.
Add all other meatball ingredients and mix on Reverse, Speed 4, using the spatula until all combined. Put aside in another bowl and clean TMX bowl ready for the curry sauce.
Place coriander stems and roots, garlic and onions to the TMX bowl and chop on speed 7 for 10 seconds. Scrape down with spatula and chop again on speed 7 for 5 seconds. Add oil and saute for 3 mins, speed 1, at 100C.
Add spices and saute for 1 min, speed 1, 100C.
Add tomatoes and stock. Cook for 30 mins, speed 1 at 100C, with the MC at an incline position.
Meanwhile roll the meatballs using level tablespoon amounts and place them in the Varoma using both trays. Once the Curry Sauce has finished the initial 30 minutes, put the Varoma in place (with Meatballs) onto the bowl and set the TMX for another 30 mins, Speed 1 on Varoma temp.
When the second 30 minutes has finished, add the lemon juice and stir on speed 2 for 30 seconds.
Place meatballs in a serving bowl and pour Curry Sauce over the top.
Serve with TMX steamed rice and veggies.
Tips/Hints:
This recipe is quiet mild, but could easily be spiced up with some more chilli either in the meatballs or the sauce.
I forgot to add the lemon juice, but it was still quiet nice.
Photos:
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You are going great guns with your lamb recipes ILB, what's next ;) ;) ;)
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Back to the cookbooks for some inspiration I think JD. Plus I have to get through these meals now - LOL. At least they're cooked and ready to heat. ;) ;D
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Yes, they are big meals for just 1 Mum and 1 little girl so you should have lots of containers in your freezer just from the last 2 batches of lamb meals. Will come in handy on your work days though.
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Good work - very adbventurous for country folk ?? ;) Sounds really good.
Did you tempt DD with this number?
Great work - pics too :-*
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Yes - not all country folk still to meat & 3 veg for every meal ;)
Mind you I did have to do some hunting for fenugreek!!! :D :-))
DD has still been off food (although asking for an egg for breakfast this morning). So might try to tempt her tonight with one.
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I just love fenugreek or methre as it's called in India. I have a great potato dish that uses it if you would like the recipe and need another reason to use it.
Cheers
Trudy
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looks fabulous!
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Yes please Trudy :-*
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Indian Dry Potato's (makes a good stuffing for the dohsa's in the new Indian Cookbook)
Boil or microwave 4-5 potatoes in their skins till tender. You can do this in the morning. Peel & chop just before using.
Heat a couple of tablespoons oil and when hot add a good pinch of fenegreek & 1/2 to one chopped onion.
When onion is soft to golden add 1/4 to 1/2 teaspoon turmeric.
Then chopped potatoes & a good pinch salt. You can also add 1/4 teaspoon red chilli powder or a chopped green chilli & a good pinch of garam masala.
I then add a bit more oil and keep cooking till the potatoes crisp up - turning often
You can also change the flavour by adding 1/4 to 1/2 teaspoon cummin seeds or black mustard seeds instead of the fenegreek.
As you can see this recipe is more notes, taken while I watched a friend cooking in Japiur, India. My family love it not only with Indian food but it's great with a steak or grilled meats.
Hope you enjoy it!!!
Trudy