This recipe is a favourite down under!
Ingredients
- 600 g minced (ground) pork
- 1 onion (grated)
- 1 egg lightly beaten
- 55 g fresh white breadcrumbs
- 1 long red chilli (seeded and finely chopped)
- 2 tsp grated fresh ginger
- 1 tsp garam masala
- 2 tblsp chopped fresh coriander (cilantro)
- sea salt
- freshly ground black pepper
- 1 tblsp grapeseed oil (or other light flavoured oil)
- for the curry sauce:
- 3 tblsp massaman curry paste
- 2 tsp grated fresh ginger
- 4 tomatoes, chopped
- 200 ml coconut milk
- 200 ml chicken stock
- 1 tblsp lemon juice
- 2 tsp brown sugar
to serve:
- 3-4 tablespoons cashew nuts (lightly toasted and finely chopped)
- 2 tblsp chopped fresh coriander (cilantro)
- steamed rice
Method
- Preheat the oven to 220°C (420°F/ Gas7). To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands.
- Shape into small balls (I found that wetting my hands first makes this easier). Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins or until golden.
- Meanwhile to make the curry sauce, use a large frying pan over medium heat. Add the curry paste and the ginger.
Recipe courtesy of Bill Granger.
