Indian meatball curry with yogurt and coconut milk

Ingredients for 4 servings:

• 500 g minced lamb or other minced meat
• 10 onions (depending on size)
• 2 stalk(s) cinnamon (or powder)
• 4 grains of cardamom, brown (according to taste)
• Curry paste, red
• cumin
• curry
• 4 cloves garlic
• Coriander, fresh
• 2 eggs
• 1 lime(s) or lemon
• 1 cup of yogurt
• 1 can coconut milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place the minced meat in a bowl and mix with the two eggs, chopped coriander, cumin, garlic, salt, and pepper. Add breadcrumbs if the mixture is too runny. Next, form the mixed mince into small balls, the size of ping-pong balls, and place them on a plate. Halve the onions and slice them into thin rings. Heat oil in a large pot (depending on your taste; I usually use olive oil) and fry the curry paste (about 1 teaspoon), 1 teaspoon of cumin, 2 teaspoons of curry powder, cinnamon sticks or powder, and the cardamom pods for 2-3 minutes. Then add the meatballs and onion. When the balls are browned all over, add water and lime juice. Simmer the whole thing until the onions are almost cooked; this gives the sauce its creaminess. Finally, season to taste, if necessary, and add the yogurt and coconut milk. Don’t forget to add salt, and perhaps a little more sugar or honey if it’s too sour. Serve with rice and perhaps a salad or vegetable side dish. A little tip for those who don’t like spicy food: mix the remaining yogurt with the coriander leaves and serve it on the table to reduce the spiciness.