Recipe - Bola Curry

450 g Beef
One fourth teaspoon Pepper
One half teaspoon Satt
1 Thick slice bread
juice One half lime
2 Eggs
25 g Onion
2 Cloves garlic
2 sl Ginger
One fourth teaspoon Cinnamon
2 Cloves
25 g Curry powder
1 Litre oil

Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig curry
teaves One half stem lemon grass One fourth teaspoon fenugreek 3 50 ml coconut milk 1
teaspoon chili powder One half teaspoon turmeric juice One half lime One half teaspoon
curry powder

Mince the beef and season with the pepper and salt. Grate the bread and
moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic
and ginger and add to the beef together with the cinnamon, cloves, bread,
beaten egg and curry powder. Mix well together and form into small balls
the size of marbles. Beat the other egg and dip the meat balls into it.
Heat the oil and deep fry the balls until they are golden brown. Drain and
set on one side. To make the gravy: chop onion, garlic and ginger. Heat
the oil and fry the onion, curry leaves and lemon grass Add the garlic,
ginger, fenugreek, coconut milk chilli powder and turmeric and cook until
the gravy thickens stirring occasionally. Add the meat balls and simmer for
a further 3 minutes. Add the lime juice and serve with a sprinkling of
curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 BOK CHOY WITH WHITE PORK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini