Carrot curry with meatballs

Ingredients for 4 servings:

• 300 g minced meat, seasoned
• 1 bunch of flat-leaf parsley
• 3 tbsp crème fraîche
• 750 g carrot(s)
• 2 tsp turmeric
• 2 tsp mustard seeds
• 4 carnations
• 1 chili pepper(s), dried
• ½ tsp spice mix (garam masala)
• 4 tbsp oil
• 200 ml orange juice, freshly squeezed
• 100 ml vegetable stock
• 50 g raisins
• 1 tbsp cornstarch
• 3 tbsp water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely chop the parsley, mix with the minced meat and crème fraîche, and form dumplings. Peel and thinly slice the carrots. Finely crush the spices in a mortar and pestle. Heat the oil in a deep casserole dish and briefly toast the spices. Deglaze with orange juice and stock and bring to a boil. Add the carrots and dumplings and simmer for about 15 minutes. Add the washed raisins and let stand for another 5 minutes. Dissolve the cornstarch in 3 tablespoons of water, add to the curry, bring to a boil, and season to taste. Serve with Indian flatbread and rice.