This Sweet and Sticky Meatball Curry recipe brings together two types of sauces that my family loves: a rich onion gravy and a spicy curry sauce. You can choose to serve this up with mash if you prefer, but we enjoyed it with rice – soaking up that sweet and sticky caramelised onion curry sauce.
Using meatballs in this Sweet and Sticky Meatball Curry as an alternative to diced chicken or lamb gives this dish an exciting twist. Serve with some chapati or naan bread and chow down!
Sweet and Sticky Meatball Curry
Print RecipeIngredients
- Meatball Instructions
- 500 grams of 15% fat minced beef
- 500 grams of 15% fat minced pork
- 1/2 teaspoon of ground cumin
- 1 teaspoon of ground garlic
- 1 teaspoon of onion salt
- 1 teaspoon of ground coriander
- 1 pinch of salt and pepper
- Curry Sauce Instructions
- 2 red onions, diced
- 2 cloves of garlic
- 1 thumb-size piece of ginger
- 1 large green chilli
- 1 1/2 teaspoon of cumin seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of coriander seeds
- 4 cardamom pods (remove seeds and throw away the shell)
- 2 teaspoons of tandoori Masala
- 1 heaping tablespoon of soft light brown sugar
- 800 ml of beef stock
- 1 heaping tablespoon of cornflour
Instructions
- Before you start, turn the oven up to the maximum heat.
- Toast off all the seeds in a small pan for 5 minutes on the lowest heat and then add them to a pestle and mortar with the tandoori masala and crush into a fine powder.
- In a large pot or deep frying pan, add 2 tablespoons of oil on low heat. Add the powder and simmer for a minute and then add the red onion and sugar. Put this on the lowest heat on your smallest burner and place the lid to caramelise the onion. You will appreciate the smell, I promise!
- Now make a paste by blitzing the chilli, garlic and ginger together. If you don’t have a blender, finely chopping all the ingredients will work. Add the pasta into the pan and stir.
- While the onions are slowly caramelising, mix all the meatball ingredients until the pork and beef have slightly blended together. Make little meatballs about two thirds the size of a golf ball, add them to a tray and roast on high in the oven for 10 to 15 minutes until brown.
- Add the beef stock to the onions and boil, then turn down to simmer. Make a paste with cold water and cornflour, tip in, and stir well to thicken.
- Add the meatballs to the onion and stock. Simmer for another 15 minutes whilst you cook your rice.
- Serve!
