Posted by Certain Cravings on July 6, 2013 at 4:05 AM
At first glance you might think this is a traditional Mexican dish, but none of that is true. It's a combination of Mexican and Indian food. The garam masala gives the meatballs a unique and delicious taste. It just gives it a little bit of extra than the more 'standard' meatballs. As you can see I didn't exactly follow the recipe of Jmaie Oliver, because I've used rice instead of bulgur wheat.
- 300g bulgur wheat
- 1 preserved lemon
- 1 cinnamon stick
- 400g lean beef mince
- 1 heaped tsp garam masala
- olive oil
- 3 jarred red peppers
- 4 spring onions
- 1 tsp smoked paprika
- 700g passata
- bunch of fresh coriander
- 1 x 400g tin of red kidney beans
- pinch of cumin seeds
- 4 tsp fat free natural yoghurt
- 1 lime
- Put 1 mug of bulgur wheat, 2 mugs of boiling water, preserved lemon and the cinnamon stick into the medium pan and cover, stirring occasionally;
- Next scrunch the mince with salt, pepper and garam masala;
- Shape the balls and place balls into a frying pan with oil. Toss regulary;
- If you don't have a food processor, just finely slice the spring onions.
- Get another frying pan and mix together the passata, paprika powder, sping onions and half of the coriander. Add some more pepper and salt for the taste of the sauce
- Next grill the fresh chillies. When it has those stripes, you can remove chillies from grill.
- Rinse and dry the kidney beans. Add the beans to your meatballs. Next add the cumin seeds to the meat balls.
- Slowly add the meatballs with the beans to your pan with sauce (jamie advices to transer the balls to the sauce with tongs, so you can add the beans later)
- Remove the cinnamon stick from your 'bulgur' pan. Mash the lemon into the bulgur wheat and serve with the meatball sauce, dollops of yoghurt, charred chilies and wedges of lime, scattered with the remaining spring onions and coriander leaves.