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- 700 GRAM MINCED BEEF
or LAMB
- 4 CLOVES GARLIC, chopped
- 4 TBSP SEMOLINA
- 1 EGG
- 2 ONIONS, chopped
- 4 TOMATOES, chopped
- PIECE OF GINGERROOT, chopped
- 4 CARDAMOM PODS, split open en use inside seeds
- 1 TSP CHILI POWDER
- 1/2 CUP COCONUT MILK
- 1 TSP CUMIN SEED
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- 10 EGGS, hardboiled
- 2 ONIONS, in slices
- 3 CLOVES
- 50 GRAM COCONUT, grated
- 2 CLOVES GARLIC
- 2 RED CHILLIES, chopped
- 1/2 TSP TURMERIC
- 2 TBSP TAMARIND PULP
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Mix the minced meat with 2 cloves of
garlic, half of the ginger, the egg, the semolina and salt and pepper
to taste and form 20 small balls. For the sauce, fry the onions 15 minutes.
Add the chili powder, the cardamom, the rest of the garlic and the remaining
ginger and stir fry 2 minutes more. Puree the tomatoes with the coconut
milk and add to the onion mixture; bring to the boil and simmer fro
ten minutes. Add the meat balls and cook for 15 minutes. Add water if
necessary.
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Stir fry the onions 5 minutes. Puree cloves, coconut,
garlic, chillies, tamarind, turmeric and 2 tablespoons of oil and add
to the onions; stir fry five minutes more. Add the eggs and 1/2 cup
of water; simmer for 10 minutes, turn the eggs regularly. Serve with
white rice.
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