Curry meatballs

Ingredients for 4 servings:

• 600 g minced meat
• 2 m.-sized onion(s)
• 3 tbsp yogurt
• 1 small leek
• 150 g mushrooms
• 1 bunch of spring onions
• 1 bell pepper(s)
• 1 ½ liters of meat broth
• ½ tsp salt
• ½ tsp pepper
• 1 tsp paprika powder
• ½ tsp garam masala
• 1 egg(s)
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix the minced meat with the egg, yogurt, and spices, and season to taste. At the same time, heat the meat broth and season it with paprika and curry powder. Shape the minced meat mixture into small balls about 2 cm in diameter and let it simmer in the hot broth for about 10 cm. Do not let the broth boil. If you like, you can fry the meatballs in a pan afterward for a more intense flavor. Cut the leek, spring onions, and bell pepper into strips about 5 cm long. Thinly slice the mushrooms. Sauté the vegetables in a wok or high-sided frying pan in a little cooking oil. After about five minutes, dust with flour and mix well. Then add about 500 ml of the meat broth and bring to a boil. When the sauce has the right consistency, add the meatballs, reduce the heat, and let simmer for another five minutes. Season to taste with curry powder, paprika powder, and garam masala. Serve best with rice or simply some bread. Tip: The remaining broth makes an excellent base for an Asian soup.