Autumn has finally come. Having had a shabby summer once again, we were elated with the sudden burst of warmth and sunshine here in England in the beginning of October. We were hoping that the weather will turn tropical forever but of course that was not to be. The amount of leaves in the garden says it is definitely autumn. The garden has to be prepared for spring so armed with my trusty tools and assistant (code named husband) I tackled the dreaded task.
Tired but pleased, I then had to tackle the task of feeding the hungry. After all that work, the last thing I wanted to do was to slave over the cooker. I thought of making a simple curry in a hurry since October 9-15 is National Curry Week. For once, I got a whiff of that before it was over. I am never up to date as to what food holiday it is and only get to know when I read blog posts on the day. There seems to be one for every food item on earth. So when is ketchup day? Does anybody know?
Everyone in my family loves curry and we do have it quite often. I must admit that it isn't a dish that's always quick and easy to make. Reading the list of spices alone would take 5 minutes already. There is always a short cut. If it's the curry taste we're after, then that can easily be fixed with curry powder. This is an easy meatball curry fashioned after the delicious kofta curry. It is fashioned after it but in no way like it. This is curry in a hurry for busy folks. Beef meatballs are simmered in a curry sauce with carrots and potatoes. Milk is added at the end to make a creamy sauce. No time to make meatballs? Buy the ready cooked ones and simmer in the sauce. Serve on rice, then relax and take it easy.
Ingredients for the meatballs:
1 lb. minced beef
1 onion, chopped
1 clove of garlic, crushed
1 tbsp. oil
1 1/2 tbsps. chopped coriander
1 1/2 tsp. salt
Cooking oil for frying
Mix the chopped onion and garlic with the cooking oil. Microwave for 2 1/2 minutes or saute in a pan until the onion is soft and translucent.
Mix with the rest of the ingredients and form into balls.
Pan fry until browned. Set aside.
For the curry sauce:
2 tbsps. butter (or substitute)
3 cloves of garlic crushed
1 onion, chopped
1 tbsp. mild Madras curry powder
2 c. beef stock
2 tsps. light soy sauce
2 tbsps. brown sugar
3 medium carrots, cut into chunks
4 medium potatoes, cut into chunks1/4 c. evaporated milk
1/2 sweet red pepper, cut into triangles
2 tbsps. chopped coriander leaves (cilantro)
2 tbsps. toasted flaked almonds
Saute the garlic and onion in the butter until softened. Add the curry powder and fry until fragrant, about 2 minutes.
Add the meatballs, the stock, soy sauce and sugar. Bring to a boil and simmer for 10 minutes.
Add the carrots and simmer for another 10 minutes. Add the potatoes and simmer until done.
Add the milk and the red pepper. Simmer for 2 minutes.
Transfer to a serving dish and sprinkle with the chopped coriander and flaked almonds.
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