| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
Greek |
Meats, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Beef |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1 |
sl |
Bread; thick slice |
| 1/2 |
|
Lime, juice of |
| 2 |
|
Eggs |
| 25 |
g |
Onion |
| 2 |
|
Garlic cloves |
| 2 |
sl |
Ginger |
| 1/4 |
ts |
Cinnamon |
| 2 |
|
Clove |
| 25 |
g |
Curry powder |
| 1 |
l |
Oil |
| 25 |
g |
Onion |
| 2 |
|
Garlic cloves |
| 2 |
|
Ginger, fresh; slices |
| 25 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1/2 |
|
Lemon grass stem |
| 1/4 |
ts |
Fenugreek |
| 1/16 |
ml |
Coconut milk |
| 1 |
ts |
Chile powder |
| 1/2 |
ts |
Turmeric juice |
| 1/2 |
|
Lime |
| 1/2 |
ts |
Curry powder |
INSTRUCTIONS
BOLA CURRY
GRAVY
===========================> Directions <========================
Mince the beef and season with the pepper and salt. Grate the bread and
moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic
and ginger and add to the beef together with the cinnamon, cloves, bread,
beaten egg and curry powder.
Mix well together and form into small balls the size of marbles. Beat the
other egg and dip the meat balls into it. Heat the oil and deep fry the
balls until they are golden brown. Drain and set on one side.
To make the gravy: chop onion, garlic and ginger. Heat the oil and fry the
onion, curry leaves and lemon grass Add the garlic, ginger, fenugreek,
coconut milk chile powder and turmeric and cook until the gravy thickens
stirring occasionally. Add the meat balls and simmer for a further 3
minutes. Add the lime juice and serve with a sprinkling of curry powder.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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