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Ingredients
- Sauce:
- ■3 tablespoons butter
- ■1 onion, diced
- ■4 garlic cloves, roughly chopped
- ■3 tablespoons roughly chopped ginger
- ■2 teaspoons ground coriander
- ■2 teaspoons ground cumin
- ■1 teaspoon curry powder
- ■4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
- ■1 1/2 pounds tomatoes, roughly chopped (about 8 Romas)
- ■1 can of coconut milk
- ■3 carrots, cut into 1/2-inch rounds
- ■salt to taste
- Meatballs:
- ■1/2 pound of liver (or other type of offal)
- ■1 1/2 pounds ground meat (try a combination of beef or bison and pork)
- ■1 egg
- ■3 garlic cloves
- ■1 tablespoon curry powder
- ■1-2 teaspoons salt
- ■large handful fresh parsley
- ■small handful fresh mint leaves
Details
Preparation
Step 1
Melt butter in a deep saucepan. Add onion, garlic and ginger. Saute a few minutes until the onion is just beginning to soften then add spices.
Add tomatoes and simmer on medium-high for five minutes.
Add coconut milk and carrots and simmer on medium, stirring occasionally, while you make the meatballs.
In a food processor combine all the meatball ingredients until well blended. Using your hands make 24 meatballs – the meat will be a bit wet and gooey, so don’t worry about forming it into perfectly shaped balls.
In a hot skillet over medium-high heat, brown meatballs for three minutes on each side (add a little oil to the pan if necessary).
Pour the coconut sauce over the meatballs and continue to simmer at least 15 minutes more, or until the sauce has thickened and the meatballs are cooked through.
Serve over grated, steamed cauliflower and garnish with fresh mint.
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