Spicy Meatballs in Coconut Curry Sauce!


Spicy Meatballs in Coconut Curry Sauce!

I need to send out a BIG THANK YOU for this recipe to a good blogger friend, Liz, of My Favourite Pastime – if you have not checked out her blog – do so – at once! This is her recipe and I made it tonight for supper and it was absolutely deliciously delicious with an extra slice of deliciousness on top. It caught my eye because I love meatballs and thought i had tried most versions – but I have never served them like this. Stupendous!

Liz, thank you!


Ingredients for the meatballs

500 gm beef mince
1 medium onion finely chopped – I whizzed mine in my food processor
1 red chilli – deseeded
and chopped
Thumb size piece of fresh ginger peeled & finely chopped
3 cloves of garlic finely chopped
3 or 4 sprigs of fresh coriander chopped finely
1 tsp garam masala
Pinch of salt
Black pepper
1 slice of white bread whizzed in the food processor into crumbs
1 small egg lightly beaten

Ingredients for the curry sauce

Olive oil
1 medium onion whizzed in the food processor
3 cloves of garlic crushed
Thumb size piece of fresh ginger peeled and finely chopped
3 tbsps of Thai Red Curry paste
2 tsps of curry powder – how hot is up to you!
400 gm can of chopped tomatoes
250 ml of coconut milk
200 ml of chicken stock

Sour cream or plain yoghurt and some chopped coriander for garnish.

You could also garnish with chopped cashew nuts if you wish.

To make the meatballs:

Pop all the ingredients into a bowl and mix well. I left it all for an hour to mingle thoroughly but you do not need to especially.

With damp hands shape the mixture into balls – I made 16 from my mix which is dandy for 4 folk.
Pan fry them in a little olive oil until brown on all sides then remove from the heat and let them rest.


For the sauce – heat a glug of oil in a wok or large frying pan and gently fry the onions, garlic and ginger for about 5 minutes. Then add the Thai curry paste, stir and fry gently for another minute or two. Then add the curry powder and mix well together.

Add the tin of tomatoes and simmer for 5 minutes stirring now and then. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes.

Now add the meatballs to the sauce with a slotted spoon, stir carefully to submerge and coat them. Cook over a low heat for 20 minutes – they will be fine for a little longer if you want to have a chat or another glass of wine.

Adjust seasoning – though honestly, mine needed none. I mixed the yoghurt and chopped fresh coriander in a small bowl to serve with it.

I spooned it over plump steaming knolls of saffron basmati rice. And it was the bright side of stunning.

Try this…..soon...please!

Babotie Rhapsody…


Babotie Rhapsody...

I first came across babotie when I lived in New Zealand. We lived in an odd backwater called Wanganui and curiously most of our friends were either Welsh, Serb-Croat or South African. I think all the New Zealanders had left for Europe! Any road, one of our good S.A. friends, Noleen, used to dish this up now and then and we loved it. I have never tried making it before last night but I gave it a go and was pleasantly surprised that it tasted almost as I remembered it…almost. It is one of those dishes like chilli or spag bol that everyone seems to have their own version of…it often comes with a sort of egg and buttermilk topping, finished off on the oven. I cooked mine all on the top in a sauté pan. The word comes from an Indonesian dish called bobotok. Look, the point is, it is a great dish worth giving a go if you never have.

And as ever…tinker as you wish!


A knob of butter
Splash of olive oil
2 red onions chopped
2 crushed garlic cloves
500 gm minced lamb
2 carrots peeled and grated
2 tsps of curry powder
1 tsp of ground coriander
3 tsps of ground ginger
1 tsp each of thyme, rosemary and oregano
I tsp of turmeric
Tsp of cinnamon
Tsp of sugar
1 red chilli deseeded and chopped
Salt and pepper
10 gm of chopped almonds
2 slices of crusty white bread, soaked in water then drained and squeezed dry – this is the fun part!
15 ml of red wine vinegar

Heat the butter and oil in a sauté pan over medium heat, fry the onions and garlic in it til soft. Then add the minced lamb. Stir well and fry til coloured, then stir in the carrot, spices, herbs, sugar and chilli. After another 5 minutes add the almonds and a good grind of salt and pepper. Mix well to marry the flavours. Then stir in the bread and wine vinegar. Mix very well and pop a lid on for about 30 minutes whilst it cooks on a low to medium heat. Take lid off then and stir well, if it is catching on the bottom, add a knob more of butter. Check the seasoning.

You could use more curry powder if you like or more chilli – whatever rocks your babotie!

I served it on a decent chilli naan bread – or you could serve it with rice. If you can get hold of it, Mrs Ball’s chutney goes well with it. Frankly, every kitchen should have a bottle of Mrs Ball’s chutney!