You should smell it!!

MASSAMAN MEATBALLS WITH VEGETABLE CURRY

Massaman curry is a fusion of Thai and Indian style curries, using a red curry paste and dry whole spices like cumin, coriander, cinnamon and nutmeg to achieve a fragrant, deliciously warm flavour. This adds immeasurably to the ingredients and can be made hotter or not as suits your palate. The coconut cream gives the dish a gorgeous creamy flavour and texture–just the thing as the weather starts to cool down.

Try it–you will love it.

Getting started

 

           Sweet potatoes

 

SERVES 4-6

500g beef mince

3/4 cup (225g) massaman curry paste

3/4 cup (45g) fresh breadcrumbs

1 egg, lightly beaten

1/2 bunch coriander, roots, stems and leaves, chopped

2 garlic cloves, crushed

2 tbs vegetable oil

2 x 400ml cans coconut cream

600g root vegetables, cut into 3cm pieces (we used onion, carrot and sweet potato)

1/2 cup (75g) roasted nuts (we used cashews and peanuts)

1 cinnamon quill

2 star anise

4 makrut lime leaves or lime leaves (dry also works)(optional)

1 tbs palm or brown sugar

250g green vegetables, chopped (used here sugar snap peas and beans)

2 tbs fish sauce

Juice of 1 lime

Basmati rice, Roti or steamed rice, to serve

Fluffy rice, cashews and peanuts

 

Combine mince, 2 tbs curry paste, breadcrumbs, egg, coriander and garlic in a bowl and season. With slightly wet hands, roll heaped tablespoons of the mince mixture into balls (I weighed them to ensure consistency in cooking) and chill for 20 minutes to firm.

Heat oil in a large saucepan over high heat. Cook meatballs, in batches, for 4 minutes or until browned all over.

Remove and set aside.

Heat 2 tbs coconut cream in the pan over medium heat. Add remaining 185g curry paste and fry for 2 minutes or until fragrant. Add the root vegetables and fry until well coated. Pour in the remaining coconut cream, then fill 1 can with water and add to the pan. Add half the nuts,cinnamon, star anise, lime leaves (if using) and sugar.

Bring to a simmer, cover and cook, stirring occasionally, over medium-low heat for 15 minutes or until vegetables are just tender.

Remove lid, add meatballs and green vegetables, and return to the boil. Cook for 4 minutes, then remove from the heat and stir through fish sauce and lime juice.

Scatter curry with remaining nuts. Serve with Roti and or rice alongside.

Aromatics