Name: Spicy Cauliflower and Meatball Curry
Ingredients: 1 Egg, beaten; 450 g Lean mince (lamb); 15 g Fresh ginger, grated; 2 Cloves garlic, chopped; 1/2 ts Garam masala; 1/2 ts Cumin; Leaves from 1 sprig of; Coriander; Salt; 1 sm Cauliflower, cut into; Florets, tough stalks; Discarded; 75 g Ghee; 1 sm Onion, finely chopped; Cardamom seeds from 2 pods; Crushed; 2 Cloves; 2 1/2 Cm cinnamon stick; 15 g Fresh ginger, grated; 2 Cloves garlic, crushed; 1/2 ts Turmeric; 1 ts Chilli powder; 1/2 ts Ground cumin; 1/2 ts Ground coriander; 225 g Tomatoes, peeled and chopped; 150 ml Yoghurt; Salt; Leaves from 1 sprig of; Coriander

Instruction, and advice, and commands will profit little, unless they are backed up by the pattern of your own life. Your children will never believe you are serious, and really wish them to obey you, so long as your actions contradict your instruction. One minister I know made a wise remark when he said, “To give children good instruction, and a bad example, is the same as pointing out to them the way to heaven, while we take them by the hand and lead them down the road to hell” (Tillotson).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs, Grains	Indian	Indian, Meats, Vegetables	4	Servings

INGREDIENTS

1		Egg, beaten
450	g	Lean mince (lamb)
15	g	Fresh ginger, grated
2		Cloves garlic, chopped
1/2	ts	Garam masala
1/2	ts	Cumin
		Leaves from 1 sprig of
		Coriander
		Salt
1	sm	Cauliflower, cut into
		Florets, tough stalks
		Discarded
75	g	Ghee
1	sm	Onion, finely chopped
		Cardamom seeds from 2 pods
		Crushed
2		Cloves
2 1/2		Cm cinnamon stick
15	g	Fresh ginger, grated
2		Cloves garlic, crushed
1/2	ts	Turmeric
1	ts	Chilli powder
1/2	ts	Ground cumin
1/2	ts	Ground coriander
225	g	Tomatoes, peeled and chopped
150	ml	Yoghurt
		Salt
		Leaves from 1 sprig of
		Coriander

INSTRUCTIONS

MEAT AND CAULIFLOWER
SAUCE
1. Mix the egg with the mince meat.
2. Grind, pound or blend in a blender the ginger, garlic, garam masala,
cumin, coriander leaves and half tsp salt.
3. Mix the spice paste with the meat, form into small balls (approx. 3cm
dia.) and set aside.
4. To make the sauce, heat the ghee in a pan, add the onion and fry until
golden.
5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric,
chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
6. Add the tomato and cook, stirring, until the fat runs clear of the
spices.
7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring
gently to the boil.
8. Carefully slide in the meat balls and cauliflower florets and cook for
about 20 minutes on a low heat, stirring occasionally and taking care not
to break the meat balls.
9. Sprinkle on the coriander leaves and add salt to taste.
TNT'd by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by "Imran C." <imranc@onthenet.com.au> on Apr 22, 1997

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”