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  • kcsimos

garlic mash & meatballs in spicy curry sauce

Prep: 20min | Cooking: 45min

Complexity: 3/5

ingredients:

(serves 4)

For the sauce:

  • Olive oil, salt, pepper

  • 3 onions, chopped

  • 3 garlic cloves, minced

  • 1 piece of fresh ginger, ca. 1cm cube, grated

  • 3 tsp curry powder

  • 3 tsp ground cumin

  • 3 tsp ground turmeric

  • 6 tsp ground coriander

  • 1/2 tsp ground black pepper

  • 400g tomato sauce

  • 1 bay leaf

  • 1.5 cups vegetable stock

  • 2/3 tsp cayenne pepper

  • 2 tsp lemon juice

  • 4 tbsp fresh chopped coriander

For the meatballs:

  • Olive oil, salt, pepper

  • 1 onion, chopped

  • 3 garlic cloves

  • 1 piece of fresh ginger, ca. 1cm cube, grated

  • 2 tsp lemon juice

  • 2 tsp garam masala

  • 3/4 tsp ground coriander

  • 1/4 tsp ground cumin

  • 2/3 tsp cayenne pepper

  • 800g lean ground beef

  • 1 egg, whisked

  • 100g greek yoghurt

For the mash:

  • 1kg potatoes, diced

  • 2 garlic cloves, minced

  • 1/2 tsp garlic powder

  • 2 tbsp butter

  • 100g greek yoghurt

  • 1/2 cup milk

  • salt, pepper

method:

Curry sauce:

Heat oil in a pot. Add onions, garlic and ginger, cook 5 min.

Stir in all the spices, and fry for 2 min.

Add tomato sauce, bay leaf, stock, salt (ca. 2.5 tsp). Simmer, uncovered, 30 min.

Meatballs:

Preheat oven to 220°C.

Use a food processor to blitz the onion, garlic, ginger, lemon juice, and spices. Place in a bowl and add the remaining meatball ingredients and 1.5 tsp salt. Mix well until combined.

Roll into meatballs (makes ca. 16-20). Place on baking tray and bake 25 min.

Assembly:

Remove sauce from heat, add lemon juice and mix well.

Blitz curry sauce until smooth, then return it to the pot, and back on heat.

Add meatballs and cook 10 min, covered.

Sprinkle fresh coriander over sauce.

Mash:

Boil the potatoes in salted water for 15 min.

Drain and return to the pot.

Use a masher to crumble the potatoes and then push them to the side of the pot and return it to low heat.

Add the butter to the exposed empty side of the pot and once melted, simmer the garlic until aromatic.

Remove pot from heat and mix garlic butter with the potatoes. Add the yoghurt, milk, garlic powder, and mix well. Season to taste with some salt (ca. 1 tsp) and pepper.

Serve with meatballs in their sauce.







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