ThermOMG Recipes

Inspiring recipes for the Thermomix 

Indian Meatball Curry

Taste magazine has served up some absolute crackers this month!!  The picture in the magazine had me drooling so it was on my MUST convert list STAT!  A real winner it is too.  All 4 of us devoured this simple but delicious dinner.  I dare say it will be a regular around here.  Enjoy.  Eb x

Note: to save time when I next make them, instead of adding rice to the meatballs I would just use breadcrumbs.

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Meatballs

  •  50g brown rice
  • 500g boiled water
  • 400-600g beef diced (use whatever is on special, I used Skirt Steak)
  • 1 clove garlic
  • 1 spring onion
  • 1 chilli
  • Handful coriander leaves and stems
  • 2 tsp garam masala

Add water to the bowl and insert the simmering basket.  Weigh in the rice and cook for 20 minutes at Varoma Speed 3.  Set Aside to cool.

Add garlic, onion, chilli, coriander and garam masala to the bowl and turbo for 1 second.  Scrape down sides and repeat if necessary.

Note:  I used 440g of beef diced smallish so I added all of this to the bowl and did Turbo for 6-8 seconds.  This served 4 of us with leftovers for 1.  However if you are using 600g beef I would add 300g beef and Turbo for 6-8 seconds.  Remove.  Add remaining 300g and Turbo for 6-8 seconds.

Add all the beef back into the bowl along with the cooked rice and mix on Reverse Speed 4 for 10 seconds.

Roll into small balls and place in your simmering basket.  Or place into a container ready to be used.

Sauce

  • Handful of coriander stems and root
  • 1 garlic clove
  • 25g fresh ginger
  • 1 chilli
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 10 curry leaves
  • 40g oil
  • 1 onion peeled and halved
  • 1 tsp turmeric
  • 400g tin tomatoes
  • 270g coconut cream
  • 30g beef stock paste (you can use the veg stock)
  • 2 tsp garam masala

Without cleaning the bowl, add coriander, garlic, ginger and chilli to the bowl and chop Speed 8 for 2 seconds.  Scrape and repeat if necessary.

Add curry leaves, cumin seeds, mustard seeds and oil and cook for 7 minutes at 120deg or Varoma on Speed 1.

Add onion and chop on Speed 6 for 3 seconds, add turmeric and saute for 5 minutes at 120deg or Varoma Speed 1.

Add tomatoes, stock and coconut cream, insert the basket, sprinkle the meatballs with extra garam masala and cook for 20 minutes at 100deg Speed 2. 

Use a spoon to gently toss the meatballs around then cook for a further 7 minutes at Varoma Speed 2.  (To avoid splatter, place your Varoma base on top).

Serve with rice, yoghurt and fresh coriander leaves.