This recipe brings together two types of sauces that us British love: a rich onion gravy and a spicy curry sauce. You can choose to serve this up with mash if you prefer, but we enjoyed it with rice – soaking up that sweet and sticky caramelised onion curry sauce. Using meatballs in this curry as an alternative to diced chicken or lamb gives this dish an exciting twist. Serve with some chapati or naan bread and chow down!
Ingredients Serves 6
- 500g 15% fat minced beef
- 500g 15% fat minced pork
- 1/2 tsp ground cumin
- tsp ground garlic
- tsp onion salt
- tsp ground coriander
- pinch of salt and pepper
For curry sauce:
- 2 red onions (diced)
- 2 cloves of garlic
- 1 thumb size piece of ginger
- 1 large green chilli
- 1 1/2 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 4 cardamon pods (remove seeds and throw away the shell)
- 2 tsp tandoori Masala
- 1 heaped tbsp soft light brown sugar
- 800ml beef stock
- 1 heaped tbsp of corn flour
- Before you start, turn the oven up to the maximum heat.
- Toast off all the seeds in a small pan for 5 minutes on the lowest heat and then add them too a pestle and mortar with the tandoori masala and crush into a fine powder.
- In a large pot or deep frying pan, add two table spoons of oil on a low heat. Add the powder and simmer for a minute or so and then add the red onion and sugar. Put this on the lowest heat on your smallest burner and place the lid on to caramelise the onion. You will appreciate the smell I promise!
- Now make a paste by blitzing the chilli, garlic and ginger together. If you don’t have a blender, then finely chopping all the ingredients will work as well. Add the paste into the pan and stir.
- Whilst the onions are slowly caramelizing, mix all the meatball ingredients together until the pork and beef has slightly blended together. Make little meatballs about two thirds the size of a golf ball, add them to a tray and roast on high in the oven for 10-15 minutes until brown.
- Add the beef stock to the onions and bring to the boil, then turn down to simmer. Make a paste with a little cold water and corn flour, tip in and stir in well to thicken.
- Add the meatballs to the onion and stock. Simmer for another 15 minutes whilst you cook your rice.