Recipe - Ball Curry

FOR THE MEAT BALLS
500 (up to)
600 g Low fat beef; mince
One half teaspoon Ground black pepper
One half Chopped onion
1 Green chilli (optional)
One half teaspoon Mixed spice
1 tablespoon Worcestershire sauce
1 tablespoon Chopped corriander leaves
and mint leaves (optional)
Salt to taste

FOR THE CURRY
1 lg or
2 md Onions
One fourth cup Oil
1 tablespoon Grated ginger
3 Garlic pods (crushed)
1 teaspoon Chilli powder and/or
1 teaspoon (heaped) paprika (depending
on hot or mild)
2 teaspoon Ground cummin
1 One half teaspoon Ground corriander and/or
1 teaspoon Curry powder
Salt to taste
One half Lemon; juice of or
2 tablespoon Vinegar
One fourth cup Coconut milk or yoghurt

submitted by: thereseM@qimr.edu.au
Submitted by Therese Murphy from Brisbane, Australia. The following are
recipes with an Indian/Malay background.

Fry cut or sliced up onions in oil till evenly brown. Add other ingredients (for the
curry) with a little water to make a paste. Stir and leave on medium heat.
Continue to add a little water and stir (for 1015 minutes).Take 1 Tbsp of
this mixture and add to the minced beef in a bowl together with the other
ingredients (for the meat balls). Mix well by hand and form into balls
about 1 One half " in diameter. Add One half cup water to saucepan with the gravy and
drop the meat balls in gently. Cover pan and simmer for about 20 minutes.
Stir once, add lemon juice or vinegar and coconut milk or yoghurt and stir
again. Cooked potatoes may also be added at this stage. Serve hot with
steamed rice.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 6 MAY 1996

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