For the meatballs:
- 1 kg minced meat
- Garlic powder to taste
- 2 teaspoon grated ginger
- 2 teaspoons garam masala
- 2 teaspoons salt
For the sauce:
- Coconut oil or clarified butter
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1/4 teaspoon ground pepper or chili powder (I prefer the chili powder)
- 1 teaspoon grated ginger
- 50g tomato cut into small pieces or tomato sauce
- 1 can coconut milk without the water, just the cream (in the pic above I used the water for a "lighter" sauce)
- 1 tablespoon lemon juice
- 1 + 1/2 tablespoon salt
1. Mix all of the meatballs ingredients and shape into meatballs.
2. Heat coconut oil or clarified butter on a pan. Fry meatballs until brown on the outside and remove from the pan.
3. Add garam masala, paprika, ground coriander, pepper or chili powder, ginger. Fry for 1 minute in low-medium heat until turned into a paste.
4. Increase heat to medium-high and add tomato. Let it simmer for 5 minutes until thick.
5. Add coconut milk, lemon juice and meatballs and cook until done.
Notes on this recipe:
* The original recipe included a cinnamon stick fried with the spices paste but I don't love cinnamon in these kind of dishes so I don't use it.
* Using coconut cream or not using the watery part of the coconut milk will produce a thicker sauce, but I don't like to throw away food and had no use for the coconut water so I added it to my sauce when I took this photo.
Happy cooking!
