Meat Ball Curry

Ingredients:

1lb. Lean ground beef
3 large Bombay onions finely chopped
6 green chillies finely chopped
2 green chillies corseley sliced
1 teaspoon ground black pepper
1 tablespoon chillie powder
1 tabespoon curry powder (mixture of roasted corriander, cumin, carraway seeds, black pepper)
1/2 teaspoon turmeric powder
1 1/2 inch ginger finely ground
5 cloves of garlic finely ground
1 inch pandan leaf (rampa)
spring of curry leaves
3 cloves
1 1/2 cup of thick coconut milk
2 inch cinnamon stick brocken into pieces
2 cardamom pods
1 tablespoon canola or olive oil
1 1/2 tablespoon vinegar
5 shallots corsely chopped
salt to taste

Method:

Mix chopped Bombay onion, green chillies and black pepper with ground beef together with a teaspoon of salt and make into balls the size of ping pong ball, keep aside.

In a seperate bowl, add the rest of the ingredients except oil, ginger and garlic paste and half of the chopped shallots and vinegar. Add the coconut milk to this and mix well.

Keep a deep cooking pot on the stove and add the oil and remaining chopped shallot and saute until golden brown. Now add the garlic and ginger paste and stir until the aroma rises.

Pour the coconut milk and spice mixture to this together with the curry leaves, pandan leaf (ramba), cloves, cinnamon and cardamom. When the gravy starts to boil, add the salt and vinegar and gently drop the meat balls into the gravy one by one. Do not stir because if you stir the meat balls will brake.
If it looks like there is not enough room to add the meat balls, gently shake the pot and the meat balls will sink into the gravy.

Serve with any type of rice i.e. fried rice, plain rice or buriyani rice.