During the colder months we tend to eat a lot of curry. Not only is it a warming food, which is great in Winter but my are normally filled with healthy ingredients. These ingredients will hopefully help to keep cold and flu at bay. For me, staying healthy in winter is the key. This means I don’t tend to go forward into the new year with any nasty bugs leftover from winter.
Many years ago when my husband Howard and I would order from the Indian takeaway I would normally always order a masala. Nowadays as I’m cooking my own curries at home I love to experiment with different curries. I also enjoy making them as healthy and as tasty as possible. I have never made a mince beef meatball curry before so I thought I would give it a try. The results were amazing and it’s one dish we will be eating again.
Do you love curry and do you always order or make the same curry. If so, which one is it? Let me know in the comments and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Large mixing bowl
- Stirring spoon
Method for the meatballs
Ingredients for the Meatballs
- Mince beef x 500g
- Ground flaxseed x 4 tbsps
- Eggs x 1
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Put the mince beef into a large mixing bowl and add in the ground flaxseed, egg, dried mixed herbs and salt and pepper to taste.
- Wet your hands under the tap and make sure your hands are damp.
- Scrunch all the ingredients together with your hand.
- When everything is mixed together divide into four parts.
- Take one of the four parts and start to make meatballs from the part.
- It should make about three large or four smaller meatballs.
- Put the meatballs onto the dinner plate and put them into the fridge for at least a couple of hours.
- In at least two hours time preheat the oven to 180°C or gas mark 5.
- Once the oven has preheated put the meatballs into the baking tray.
- Place the tray into the oven.
- Cook for 25 – 30 minutes or until the meatballs are golden brown.
Ingredients for the sauce
- Cashew nuts x 2 handfuls
- Coconut cream x 200mls
- Ginger x 1 piece
- Dried lemongrass x 1 piece
- Ground cumin x 1 tsp
- Ground nutmeg x 1/4 tsp
- Ground coriander x 1 tsp
- Ground cloves x 1/4 tsp
- Salt and pepper to taste
- Onion x 1
- Tomatoes x 2 large
- Carrots x 1 large
Method for the sauce
- Peel, slice and dice the onion.
- Now peel the ginger and then slice and dice into very small pieces.
- Slice and dice the large tomatoes.
- Now peel the carrot and grate it.
- Put a large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot add in the onions and fry until they start to soften.
- Add in the ginger and fry for a further few minutes.
- Next add in the tomatoes and fry until these start to soften.
- It should take about 3 – 5 minutes for this to happen.
- If the ingredients start to stick turn the heat down to a medium heat and add a slash of water to the base.
- Add in the grated carrot and fry for a further few minutes.
- Sprinkle over the ground cumin, ground coriander, ground nutmeg, ground cloves and salt and pepper to taste.
- Remove these ingredients for the heat and leave to cool.
- Once they have cooled pour these ingredients into the blender and add the cashew nuts, dried lemongrass and coconut milk.
- Blend these ingredients together.
- Pour the sauce back into the pan and leave on a low heat to keep warm.
- Meanwhile cook a carbohydrate of your choice.
- Then serve and enjoy.
Massaman Meatball Curry was a huge hit in our house. My son Ted, who is eight, can be a slightly fussy eater but he loved this sauce. Ted actually asked for the same sauce for lunch the next day. That’s how I know it was good. The sauce and the meatballs can be made in advance of the meal and frozen. The dish can also be frozen once it’s cooked too. Therefore you could make double of this meal and freeze it. However you decide to eat this dish, as always, please enjoy. Thank you