For speed, comfort and heat lovers this quirky dish is ready in half an hour or so. I used my East African curry powder here, it is fiery and even the addition of creme fraiche didn't really temper it, so if you aren't big on heat reduce the amount of powder or use an alternative such as Ceylon or Malaysian.
East African Meatball Curry
1 good sized onion finely chopped 1 tbsp veg oil
300g fatty beef mince 2 tbsp East African curry powder
1x 400g chopped tomatoes 40ml crème fraiche
Salt to taste Small bunch fresh coriander, chopped
Place the mince into a bowl with a tablespoon and a half of the curry powder and using your hands mix it together really well, add some salt – about a teaspoon – and then shape into small balls. I can make about 12 from 300g of mince. Set aside.
Heat the oil in a medium sized frying pan over a medium to high heat until it starts to smoke a little. Add half the onion and move it around quickly in the oil. Lift the pan away from the heat to prevent burning. Turn the heat down replace the pan and add the rest of the onion, stirring constantly. Add the remaining curry powder and give the onions a good coating.
Place the meatballs into the frying pan and brown evenly all over, about 3 – 4 minutes. Now add the tomatoes and 2 tablespoons of water. Stir it all together and lower the heat. Allow to simmer gently for 10 minutes. Just before serving add the crème fraiche – stir it through and you should see the sauce change colour to the curry powder – an earthy orange. Sprinkle with the coriander and serve with rice and a cool ale or white wine.
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