Makhani Meatball Curry
- Using your hands, combine the minced beef with the onion, ginger, garlic, curry powder, ground coriander and salt.
- Form the minced beef mixture into approximately 30 small meatballs.
- Heat a large frying pan on a medium-high heat, pour a few tablespoons of sunflower oil in the pan and fry the meatballs in batches for approximately 5 minutes or until they are golden brown all over. Set aside.
- To make the makhani meatball sauce, heat the butter in a saucepan over a medium-high heat and fry the cardamom pods and cinnamon until fragrant, about 30 seconds.
- Add the onions to the pan and cook until they are soft and lightly golden.
- Stir in the garlic, ginger and chilli and fry for a minute before adding the garam masala, chilli powder and tomato paste. Fry off the spices for a further 2 minutes.
- Slowly pour in the cream stirring until well combined and simmer on a low heat for 5 minutes, adding a splash of water if the curry is too thick.
- Spoon in the honey and season the sauce to taste with salt.
- Reduce the heat and place the meatballs into the sauce, gently simmer on a low heat for about 10 minutes or until the sauce has thickened and the meatballs are cooked through.
- Spoon the meatballs and makhani curry sauce over basmati rice and garnish with coriander.
- 750g minced beef
- 1 Tbsp onion, finely chopped
- 1 Tbsp fresh ginger, grated
- 1 Tbsp garlic, crushed
- 2 tsp mild/hot curry powder
- 1 tsp coriander powder
- 2 tsp salt
- Sunflower oil, for frying
- Coriander, for garnish
- Basmati rice, for serving
Makhani curry sauce:
- 2 Tbsp butter
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 1 tsp chilli powder
- 3 Tbsp tomato paste
- 200ml fresh cream
- 2 ½ Tbsp honey
Prep: 15 min
Cooking: 30 min
Ready In: 45 min
Servings: 6 people
Tips & Tricks
Discard the cardamom pods and cinnamon stick before serving.