Lamb Meatballs in Curry Sauce with Rice

Ingredients

• 200 g peas (frozen or fresh)
• 1 stale roll
• 200 g basmati rice
• Salt
• 3 onions
• 4 Garlic cloves
• 30 g ginger
• 600 g beef mince
• 1 egg
• pepper (ground)
• 3 tbsp ghee
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 300 ml meat broth
• 200 ml coconut milk
• 1 tbsp lime juice
• 4 tbsp chopped fresh cilantro

Instructions

1. 1.

   Let the peas thaw or rinse and drain. Soak the roll in lukewarm water for about 15 minutes.

2. 2.

   Cook the rice in salted water for about 20 minutes (or as directed on the package).

3. 3.

   Peel the onions, garlic, and ginger. Finely chop everything.

4. 4.

   Squeeze out the roll and knead it into the mince. Add the egg and about one‑third of the onion cubes, mix, and season with salt and pepper. With damp hands roll small balls from the mixture. Heat the ghee in a pan and brown the meatballs on all sides for about 10 minutes. Remove them from the pan.

5. 5.

   Sauté the remaining onions, garlic, and ginger in the same pan over low heat until soft, about 10 minutes. Add the coriander, cumin, cinnamon, and cardamom and cook together for 1–2 minutes. Deglaze with broth and coconut milk, then simmer gently for about 10 minutes. After about 5 minutes add the peas, then return the meatballs and stir in the sauce. Season with lime juice and salt. Serve over rice in bowls and sprinkle with cilantro.