Best Meatball And Potato Curry Recipes

MEATBALL CURRY WITH POTATOES

Steps:

• Get a large pan. Heat oil. Add cumin seeds. Let them sizzle for a few seconds.
• Add sliced onion. Spread evenly and cook until they turn brown on the edges. Do not let them burn. Make sure you stir them and flip them to ensure that all the onions cook evenly on each side.
• When the onions are brown, lower the heat and add ginger garlic paste. If you use store-bought, be careful, it would start to splatter. If this happens you can cover the pan with a lid. If you use freshly made ginger and garlic paste ( 1: 1 in weight) then you don't have to cover the pan. Let it cook for about 15 seconds.
• Then add your ground spices (coriander powder cumin powder, red chili powder, Kashmiri chili powder, turmeric powder) and about 1 tsp salt. This curry is quite hot so if you don't like it to be hot then reduce the amount of chili powder you use. Saute for about 10 seconds until you get the aroma of the spices.
• Now add diced tomatoes. Mix well with the spices. Cover with a lid. Cook on medium-low heat until they become completely mushy. Stir from time to time to prevent the bottom from sticking and to ensure even cooking.
• When the tomatoes are nice and mushy and the mixture looks quite thick, then add your yogurt. Keep the heat in the low setting as the high heat can curdle the yogurt. Mix well with the rest of the ingredients. The mixture would turn orange in color.
• Now add your meatballs (no need to thaw as long as they're separated) and potatoes. Mix well.
• Add water about 2 ½ cups. You can add more later if you want a lighter curry. Also, add a few green chilies broken. Stir to combine. Cover with a lid and cook on medium-low heat until potatoes become tender.
• Halfway through taste the curry and add salt if it needs any more salt. Add more water only if the curry seems dry. Check for the doneness of the potatoes as well.
• When the potatoes are well cooked and fork-tender, turn off the heat. If you feel like you have more liquid than you need in the curry, turn up the heat and cook uncovered for a few minutes. Finally, add chopped cilantro on the top.

MEATBALL CURRY

Steps:

• Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
• Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
• Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.

MEATBALL AND POTATO CURRY

Steps:

• Spread the ground beef over a plate.
• Add the spices as indicated to form the meatballs.
• Mix thoroughly and shape into one inch balls; set aside.
• In a saucepan, heat oil, fry onions till golden brown.
• Add curry leaves, cloves, cardamoms, cinnamon.
• Add tomatoes and stir (med-high heat).
• In a small bowl, combine remaining spices except the coconut, and mix with a bit of water to form a soupy mixture.
• Add to onion-tomato mixture after the tomatoes have cooked down a bit.
• Let spices cook for about 3 minutes.
• Add meatballs GENTLY into pot.
• Cover and let cook for a few minutes before stirring again (stir gently).
• Add water as needed and add potatoes when meatballs have firmed up a bit.
• Add grated coconut, salt as needed.
• Cover and let cook, stirring occasionally until potatoes are cooked.

BEEF CURRY WITH POTATOES

Steps:

• Heal the oil in a large pan and add the onions, frying until lightly coloured.
• Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
• Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
• Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

LAMB MASALA MEATBALL CURRY

Steps:

• Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
• Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.