Peanut meatballs in curry sauce

Ingredients for 4 servings:

• 600 g minced meat (beef, pork, lamb or mixed)
• 100 g peanuts, roasted, salted
• 2 m.-sized onion(s)
• salt and pepper
• 1 egg(s)
• 1 pinch of cayenne pepper or chili powder
• 2 tbsp oil
• 3 tbsp butter or margarine
• 2 tbsp curry powder
• 1 tsp tomato paste
• 3 tbsp flour
• 150 ml cream or condensed milk
• ½ liter vegetable broth
• 1 tbsp pepper, green, pickled
• Sugar
• Coriander leaves, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel and finely dice the onions. Roughly chop the peanuts. Knead the ground meat, half of the onions, salt, pepper, cayenne pepper, and egg. Knead 3/4 of the peanuts into the meat mixture. Form the meatballs into small balls with wet hands. Heat the oil in a large pan and fry the meatballs (in batches if necessary) until browned all over. Remove from the pan and set aside. Melt the butter in a saucepan and sauté the remaining onions until translucent. Sprinkle with the curry powder and stir in the tomato paste. Shortly after, sprinkle in the flour. Sauté everything and deglaze with just under 1/2 liter of vegetable stock and cream. Then add the green pepper (roughly chopped if necessary) and season with salt, pepper, and sugar. Add the meatballs to the sauce and heat through. Sprinkle with the remaining nuts and serve garnished with coriander leaves. Basmati rice goes best with this.