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Kari Bola-Bola Daging

Meatballs Curry
Servings 0

Ingredients

  • 700 g lean ground beef
  • 454 g ground lamb
  • 1/4 c each zataar Italian bread crumbs, vegetable rice (seasoning)
  • 2 eggs
  • 1 tbsp garlic powder
  • 1/2 tsp each ground coriander ground cumin, onion powder

Spices

  • 2 salam leaves
  • 1 cinnamon sticks
  • 2 tsp whole cumin
  • 1 tsp cloves
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger powder
  • 3 each green and black cardamom
  • 4 white cardamom
  • 1/2 tsp ground coriander
  • 1/2 tsp each onion and garlic powder
  • 1/4 tsp each cayenne powder and ground white pepper

Paste

  • 1/4 c each olive oil and water
  • 6 large garlic
  • 1/2 of a large onion
  • 6 large potatoes peeled and cubed, set to side
  • 6 rainbow carrots peeled, and sliced, set to side
  • Peanut oil for frying
  • 1 can coconut milk
  • 1 can water

Instructions

  • Fry potatoes until browning, but only until half cooked
  • Meanwhile, Mix meat and shape into balls
  • Using leftover oil, brown the meatballs, also half cooked
  • Toast the spices until fragrant, then pour in onion paste, stit to combine, and continue cooking until bubbly
  • Add in carrots, cook for 5 mins, covered, on low-med temperature
  • Take off lid, stir in meatballs, cover, cook for 8-10 mins
  • Take off lid, add in coconut milk and hald fried potatoes. Pour in water, season with chicken bouillon powder and MSG – if using, and stir. Cook until carrots tender, meatballs cooked through (15-20 mins).
  • Serve with warm rice and enjoy

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