Curry meatballs

Ingredients for 4 servings:

• 2 small onions
• 500 g minced meat, mixed
• 2 tsp curry powder
• Salt
• pepper
• 200 g peas, frozen
• 1 can coconut milk
• 1 tsp sugar
• 1 tsp curry paste, yellow
• 1 chili pepper(s), finely chopped
• 1 tsp basil, fresh or frozen
• Lemon juice, to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Indian curry with meatballs

Peel the shallots and dice them. Knead them with the minced meat and curry powder, then season the meat mixture well with salt and pepper. Form small dumplings. Skim off about 5 tablespoons of the coconut milk and set aside. Bring the remaining coconut milk to a boil in the pan. Reduce the heat and let the dumplings simmer in the gently simmering milk for 5 to 6 minutes. Add the vegetables to the sauce. Season with sugar and curry paste and cook over low heat for another 5 minutes. Add the 5 tablespoons of skimmed coconut milk to the sauce, season with pepper, add the chili, and heat through. Finally, season with basil and lemon juice. Do not allow to boil again. Serve with cooked rice.