Ingredients
For the meatballs:
- Minced meat: 500g (beef or lamb).
- Nokoss: A mixture of garlic, green onions (chives), fragrant fresh chilli and fresh ginger.
- Binders: A little flour (or breadcrumbs) and a touch of curry powder.
- Seasoning: Salt and pepper to taste.
For the curry sauce:
- Oil: For frying and browning ingredients.
- Onions: 2 to 3 large onions, finely chopped.
- Vegetables: Potatoes (diced) and carrots (cut into slices).
- Peppers: Red, yellow and green (cut into strips).
- Tomatoes: Fresh tomatoes (diced) and a little tomato paste.
- Nokoss Base: A supplement of Nokoss (garlic, green onion, ginger, chili pepper).
- Curry powder: 2 to 3 tablespoons (adjust according to desired intensity).
- Final touches: Fresh whole fragrant chili peppers and water.
Instructions
- Prepare the meatballs: In a bowl, mix the minced meat with the nokoss, curry, salt, pepper and a little flour to bind everything together. Form into small, bite-sized balls.
- Fry the meatballs: Heat some oil in a large frying pan and fry the meatballs until golden brown. Remove them and reserve them.
- Brown the aromatics: In the same pan (reserve a little of the flavored oil), brown the chopped onions until translucent. Add the fresh tomatoes and tomato paste, stirring until softened.
- Prepare the sauce: Add the rest of the nokoss and curry powder. Cook for a few minutes to release the aromas.
- Add the vegetables and water: Add the carrots and potatoes. Pour in enough water to create a sauce (about 600 to 800 ml). Let simmer until the vegetables are tender.
- Assemble: Once the vegetables are cooked, return the fried meatballs to the sauce. Add the pepper slices and whole peppers.
- Final simmer: Let everything simmer together for another 10 to 15 minutes, until the sauce thickens and the meatballs absorb the flavor of the curry well. Serve hot on a bed of white rice.