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Posted by Cindy on November 25th, 2006 in Appetizer Recipes, Beef Recipes

• 1 1/4 lbs ground beef, lamb, or goat
• 3 tablespoons breadcrumbs
• 1 large egg
• 2 tablespoons finely chopped spring onions
• 2-3 tablespoons finely chopped cilantro
• Salt and pepper
• 2 onions, peeled and roughly chopped
• 5 cloves garlic, peeled and roughly chopped
• 3/4 inch fresh ginger, peeled and roughly sliced
• 2 1/2 tablespoons curry powder
• 1/2-1 teaspoon hot ground pure Chile powder (or more or less to taste)
• 1/4 teaspoon ground cloves
• 3 tablespoons vegetable oil
• 1 star anise
• 8 fresh curry leaves
• 1 cup coconut milk, mixed with
• 1 cup water
• 1 large potato, peeled and cut into medium-sized cubes
• 2-3 tablespoons tomato paste
• Salt

1. Prepare all ingredients before you start to cook.
2. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
3. Grind onion, garlic and ginger to a paste in a small food processor.
4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
6. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
7. Add coconut milk and bring slowly to the boil.
8. While curry liquid is boiling start making and dropping in bite sized meatballs – stop occasionally and stir gently.
9. When all meatballs have been added, add tomato paste and salt to taste.
10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
12. Serve with bread or steamed rice.