Beef and Pork Meatball Curry
Servings 6 people
Difficulty Beginner
Total Time 1 hour 15 minutes COOK MODE
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INGREDIENTS
- 250 g beef mince
- 250 g pork mince
- 1 Tbsp Hinds Spices Mixed Herbs
- Salt and Hinds Spices Black pepper
- 1 Tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tsp fresh ginger, grated
- 2 garlic cloves, crushed
- 1 Tbsp Rhodes Quality Tomato Paste
- 6 cardamom pod seeds, crushed
- 1 tsp Hinds Spices Cinnamon
- 1 tsp Hinds Spices Turmeric
- 2 ml Hinds Spices Cayenne Pepper
- 1 tsp coriander
- 1 Tbsp Hinds Spices Mild & Spicy Curry Powder
- 50 g cashew nuts, finely chopped
- 300 ml chicken stock
- 1/2 cup cream
METHOD
- Combine the beef mince, pork mince and Hinds Spices Mixed Herbs, and season with salt and pepper. Knead together and shape into 18 balls. Set aside.
- Heat the vegetable oil and add the onion, sauté until soft. Add the ginger, garlic and Rhodes Quality Tomato Paste and fry for a further 2 minutes. Add the cardamom, Hinds Spices Cinnamon, Hinds Spices Turmeric, Hinds Spices Cayenne Pepper, ground coriander, Hinds Spices Mild & Spicy Curry Powder and fry gently for about a minute.
- Fry the meatballs in a little oil until browned on all sides and increase the heat to medium high. Add the cashews, the chicken stock and cream and cover the pan. Reduce the heat to low and simmer for 15-20 minutes.
- Serve with spaghetti.
