Oriental meatball pan

Ingredients for 2 servings:

• 500 g minced meat
• 3 tomatoes
• 1 onion(s)
• 30 g ginger
• 2 tsp curry paste, red
• 2 stalks of coriander
• 200 ml coconut milk
• 200 ml yogurt
• 2 tbsp tomato paste
• 2 carrots
• 1 bowl of ground peanuts
• 2 tsp coriander powder
• 2 tsp cumin
• 2 tsp cardamom
• Paprika powder, sweet
• Paprika powder, hot
• Garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with ginger, red curry paste, peanuts, carrots, coconut milk and oriental spices

Mix the minced meat with the spices (amount to taste; I use about 1 teaspoon of each oriental spice; salt, pepper, garlic, and paprika are a matter of taste) and form into balls. Brown them in a little oil in a pan, then remove. Sauté the onion (roughly chopped), the tomatoes (roughly chopped, chopped canned tomatoes also work), and the ginger (peeled and finely chopped) in the minced meat broth, then add fresh coriander. Then add the curry paste (use small amounts and spread evenly). Add the yogurt and coconut milk. Stir in a little tomato paste if desired and season with the remaining spices. Add the meatballs back in and let everything simmer for a while. Grated carrots and ground peanuts are great to add before the meatballs. The carrots add a little freshness and a creamier texture, while the peanuts add a creamy note. However, the recipe works just as well without them. Bulgur or rice goes best with this.