Meatballs
Preparation
- Put bread in a bowl of water to soak.
- Combine all of the dried spices in a cup for the meatballs.
- Finely chop up the onion and chilis and fresh coriander.
Method
Step 1
Heat a tablespoon of oil on maximum until you can smell it. Put in dried red spices and vindaloo paste with 1/3 cup of water. Reduce heat to half cooker maximum (4) and fry until cooked, but not burnt. If necessary add a little water. Cook until all the water is driven off (about 5 minutes) and some oil comes out of the spices. Stir a lot. Remove from heat and leave to cool.
Step 2
Add the mince, chopped onion, chillies and coriander to the cooled spice mixture.
Step 3
Squeeze out as much water as possible from the bread. Add the bread to the mince mixture.
Step 4
Mix the mince combination by hand. Squeeze all of the ingredients together until you have one big lump. The spices must be evenly distributed throughout, with no lumps.
Step 5
Make into balls 50mm in diameter – 11 balls from one pound of mince.
Curry
Preparation
- Combine all of the dried spices in a cup.
- Chop up the onion, garlic and chillies. Liquidise with 1/3 cup of water.
Method
Step 1
Heat a tablespoon of oil on maximum until you can smell it.
Step 2
Throw in the liquidised mixture and fry on maximum until sticking to pan. About 15 minutes. Reduce heat to half (4) if necessary.
Step 3
Add all the dry spices and the tomato puree.
Step 4
Slowly add one cup of water while stirring.
Step 5
Reduce heat to cooker lowest and add meatballs.
Step 6
Cover pot. Pick up pot and swirl around so that the meatballs get covered in the sauce. Do not use a spoon to stir as the meatballs will break up. Swirl the pot every 10 minutes and cook until done – approximately 30 minutes.