Marcus Wareing's Masala Meatballs with Coriander and Coconut Sauce
Ingredients
- 2tbsp Cumin seeds
- 1tsp tumeric
- 1tsp ground coriander
- ¼tsp chilli powder
- ½tsp black mustard seeds
- ½tsp ground cinnamon
- 1 medium onion peeled and finely chopped
- 1 clove garlic peeled and crushed
- 500g beef mince
- 1tbsp tomato puree
- ½ tsp table salt
- 2tbsp vegetable oil
- 1 x 400ml tin coconut milk
- ½ bunch coriander, leaves and stalks chopped separately (about 2tbsp of each)
- 80g fresh root ginger, peeled and chopped
- 1tbsp brown sugar
- ½tsp tumeric
- ½tsp sea salt
- 1 red chilli deseeded and finely sliced
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
These masala meatballs are a delightful fusion of flavors, perfect for serving as a hearty main dish or a tantalizing side. The fragrant blend of spices, combined with the richness of the coconut sauce, creates a comforting experience that will have everyone reaching for seconds. Garnished with fresh coriander and accompanied by a smooth dipping sauce, these meatballs are not just a meal; they’re an invitation to gather around the table and enjoy good company.
Method
-
1
For the meatballs, place all the dried spices in a frying pan and dry-roast over a medium to high heat until fragrant.
-
2
Blend them in a spice mill or crush with a mortar and pestle.
-
3
Stir the spice mixture, onion, garlic, mince, tomato purée and salt together.
-
4
Form into small balls then place in the fridge.
-
5
For the sauce, put all the ingredients (including the coriander stalks but holding back half the coriander leaves) into a saucepan and simmer gently for 15 minutes.
-
6
Pour into a blender and blend until smooth, then pass through a fine sieve.
-
7
Heat the vegetable oil in a frying pan over a moderate heat.
-
8
Fry the meatballs in batches for 10-15 minutes.
-
9
When well coloured and cooked through, remove them from the pan and lay them on paper towels.
-
10
Scatter with the remaining coriander and serve with cocktail sticks and the dipping sauce.
Similar Recipes
View all similar
Comments (0)