Succulent Lamb Balls. (Curryed).

Curry rocks.

These recipes are complicated., But with a wow factor of warp 10. I just have to share it with you. Try this:

Ingredents: Lamb Balls:

500g minced lamb.

200g standard sausage mince.

1 brown onion. Very finely diced.

Several sprigs of parsley.

Pepper.

1 tbl spoon. Harrisa curry spices.

Ingredents: Curry Sauce:

1/2 tea spoon tumeric.

4 cloves.

5 green cardomon pods.

1 tbl spoon of cummin seeds.

1/2 tbl spoon of black mustard seeds.
6 dryed red chillis.

1/2 tea spoon of pepper.

1/2 tea spoon of salt.

4 cloves of garlic.

1 brown onion. Finely choped.

450g diced tomatoes.

Olive oil.

Method:Balls:

Combine all ingerdents. Roll into little balls and fry off in a little oil. Set aside.

Method: Curry:

Combine all ingredents, bar the tomato and onions. In a mortar, pound the shit out of the spices with a little oil, untill they are a nice paste.

Fry off the onion in the same pot as the balls. Deglase the base. When onions are about done, add some extra mustard and cummin seeds. When they start to crackle and pop, add the paste. Move constantly. As you do this, lean over the pot and wait untill the aromatic oils are released. This should only take a few seconds. As this happens, tip in the tomatoes, deglase the pot for the final time. Top up with half a cup of water. Bring to a boil, then reduce the heat and simmer. Now add the lamb balls. Return to a simmer and cook for at least 1 & 1/2 hours.

Serving:

Ladle out the sauce and meat balls onto a furrowed bed of rice. Also, make a yogart sauce with finley diced cucummber, minced garlic, crached pepper, mint, and raw sugar. Drink a dark ale.....