You can freeze this delicious curry for up to 3 months. You could also freeze the raw meatballs, then defrost thoroughly and finish the recipe.
- 450g beef mince
- 1 small onion, roughly grated
- 2.5cm piece fresh ginger, grated
- 2 garlic cloves, finely chopped
- 1 tbsp ground coriander
- ½ tsp ground cumin
- 1-1½ tsp cayenne pepper
- Bunch of fresh coriander, chopped (reserve a few leaves, to garnish)
For the sauce
- 1 tbsp sunflower oil
- 2 onions, finely chopped
- 2 tbsp tikka masala curry paste
- 6 large tomatoes, chopped
- 300ml vegetable stock
- 1. Put the beef, onion, ginger, garlic, spices and fresh coriander in a large bowl and mix together well. With clean, wet hands, form the mixture into about 30 balls and chill for 30 minutes while you prepare the sauce.
- 2. Heat the oil in a large frying pan and fry the onions for 8 minutes, until soft and golden. Add the curry paste and fry for a minute, then stir in the tomatoes and stock. Simmer for 15 minutes, until it begins to thicken.
- 3. Sit the meatballs on the sauce and simmer for 25-30 minutes, turning occasionally, until cooked. Scatter with extra coriander and serve with naans.
Per serving: 313kcals, 17.3g fat (5.4g saturated), 30.9g protein, 12.7g carbs, 9.3g sugar, 1g salt
FREEZE the cooled curry in a plastic container for up to 3 months. Defrost before reheating until piping hot. You could also freeze the raw meatballs, then defrost thoroughly and finish the recipe.
A soft, ripe Aussie Shiraz is spot on with the spicy flavours here.