Wars have been fought over the humble little old meatball eons ago. Has one ever heard of the great War of the Almôndegas, where great chefs of the known world at that time met in open battle over who was the first to invent the tasty savoury little morsel so beloved of each of the warring nations. From the mists of time is where this little known tale comes from, so far back in time that few know of this violent and turbulent period of culinary history. Now, I don’t know much of this story because it is still whispered to only a handful of great chefs are tasked to see that the blood of chefs is never again spilled in such a gruesome battle. ‘nuf of this tale from gastronomic history. The tale has another more spiritual side to it go visit the website to find out more at http://www.holymeatball.org
As can be seen by the thread of our recipes I really love curry-flavoured dishes and to follow on from yesterday’s recipe we continue in that vain. This is a well-known South African curry dish from the wonderful Cape Malay heritage that’s cooked in a sauce of beef stock with mix of wonderful spices and thickened with flour, I prefer using real fresh cream or if using the flour as a thickening agent, finishing off with yoghurt plain. It is usually served cooked rice and sambals. Always make a larger portion the just enough for dinner because the frikkedels make yumolicious breakfast with toast the following day. This is real comfort food at its best. Just love it, own the kitchen, and cook up a storm of great meals everyday, bon appetite.
Cooking & Prep Time: around 35 mins – Serves: 6
3 tablespoons vegetable oil
2 cups coarsely chopped onion
2 cloves garlic, minced
2 jalapeño chilli’s, seeds and stems removed, chopped
1 cup peeled, chopped tomato
½ teaspoon of turmeric
½ teaspoon of salt
½ teaspoon of cumin
1 teaspoon of ground coriander
2 teaspoons of Curry Powder
¼ cup of water
2 bay leaves
750g of lean minced beef
1 beaten egg
½ teaspoon freshly ground pepper
2 cloves garlic, minced
¼ teaspoon of nutmeg
½ teaspoon of cinnamon
Heat the oil in a large skillet and sauté the onion for 3 minutes.
Add the garlic, chilli’s, tomato, turmeric, salt, cumin, coriander, curry powder, water, and bay leaves then cover and simmer for 15 minutes, stirring a couple of times
While the onion mixture is simmering, mix the beef, egg, ground pepper, garlic, nutmeg, and cinnamon in a bowl.
Form the meat mixture into small to medium balls and add them to the simmering mixture.
Cover and continue simmering for 20 minutes more. Remove the bay leaves before serving.