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Serves 4
8oz extra lean minced beef
2 tsp peeled and finely grated ginger
2 garlic cloves, peeled and crushed
2 tsp fennel seeds
1 tsp ground cinnamon
1 tsp mild or medium chilli powder
1 tsp tumeric
2 tablespoons medium curry powder
500 ml passata
1/4 tsp sugar
Sprinkle of salt and ground black pepper.
To serve
Very low fat yogurt
Chilli powder
Mint leaves or a few slices of chilli
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Place the minced beef in a bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and using your hands, mix thoroughly until well combined. Form the mixture into small, walnut sized balls and set aside.
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Place the tumeric, curry powder, passata and sweetener in a medium saucepan and bring to the boil, then reduce the heat to a simmer. Season well.
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Place the meatballs in the sauce. Cover and cook gently for 15-20 minutes turning the meatballs occasionally until they are cooked through.
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Remove from the heat and serve with a some very low fat yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint or a some slices of chilli.
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