Today’s recipe is a very easy three-step, one-pot curry that is child-friendly, uses mainly store-cupboard ingredients and based on a recipe by my friend, Mrs Jones. It is ideal for a mid-week supper or for feeding a crowd in a hurry. You can always adjust the heat of the curry by varying the amount of curry paste used.
500g (1 lb) minced beef (US – ground beef)
1 teasp. ground coriander
1 teasp. ground cumin
½ teasp. paprika
1 400g (14 oz.) can chopped tomato
1 onion, finely chopped
1-2 tbsp. medium curry paste (depending on how fiery you prefer it)
½ tin can of milk (or 200ml)
2 tbsp chopped coriander (optional)
Pre-heat oven to 375℉, 190℃ electric, 180℃ fan oven, or gas mark 6.
In a bowl, mix together beef and the dry spices until thoroughly mixed. It is easier to do this with your hands.
Pour the oil into a large non-stick ovenproof casserole.
Using your hands, form the beef mixture into balls the size of a golf-ball. Place them directly into the casserole, spreading the oil around the base. Leave a little room between each.
Using the same bowl, mix together the remaining ingredients except for the coriander. Pour mixture gently over the meatballs, ensuring that the sauce is evenly spread. Sprinkle a little salt over.
Put lid on casserole and cook the meatball in the oven for 40 mins, remove the lid and cook for a further 15-20 minutes so that meatballs brown a little.
Sprinkle coriander over the meatballs, and serve immediately with rice or noodle pasta (spaghetti or tagliatelle).