Recipe for Curried Beef meatballs served with fresh coriander, yoghurt and chilli
2 beef bangers (sausages)
1/2 aubergine – cube (1cm)
1/4 onion – peel & chop finely
1 tomato – dice – 5mm
1/2 clove garlic – peel, grate finely & chop
1/2 tbsp Curried Meatball Spice (or spice mix of your choice)
1/4 fresh chilli – slice finely
3g fresh coriander – pick off leaves
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Sausages: remove the casing and roll the sausage mince into balls (3 per sausage). Place a few glugs of olive oil in a large frying pan on medium heat. When hot, add the meatballs and cook for 3 minutes until golden brown. Set aside.
Curry sauce: Place the same pan back on medium-high heat. Add the onion and aubergine plus a little more olive oil if it looks dry. Season generously with salt and pepper. Sauté for 5-7 minutes until lightly golden. Add the Curried Meatball Spice and garlic and cook for another minute. Add tomatoes, water (see quantities above) and the meatballs and cook for 15 minutes until the aubergine is tender, the sauce is reduced and the meatballs are cooked. Season with salt and pepper to taste.
Rotis: Just before serving, heat the tortillas for about 30 seconds on each side in a hot, dry frying pan.
Serve the curried meatballs on a roti on a plate. Add a dollop of yoghurt and scatter with chilli (optional) and fresh coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.