Chinese-Style Curry Sauce with Meatballs

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• 250 g Minced beef
• ½ tbsp soy sauce
• ½ tsp ginger
• ½ clove garlic
• 1 scallions
• ½ egg
• 1½ tbsp panko breadcrumbs
• ½ pinch pepper

• bowl

Mince the garlic and finely chop the scallions. Add all of the meatballs ingredients to a large bowl and mix together until just combined.

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Form into walnut-sized balls (you should get 20 from the mixture)

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• ½ tbsp sunflower oil

• frying pan

Heat the oil in a large frying pan.

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• tongs

Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully using tongs to prevent the meatballs breaking up) until browned all over - this should take about 6-8 minutes.

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Remove the meatballs from the pan and place on a warm plate whilst you make the Chinese takeaway-style curry sauce.

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• ¾ tsp ground turmeric
• ¾ tsp Chinese five-spice powder
• 1 cloves garlic

To make the sauce, add the turmeric, Chinese five-spice, curry powder and minced garlic into the same pan and cook for 2-3 minutes until the spices start to release their fragrance.

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• 105 ml chicken stock
• 105 ml beef stock
• 105 ml whole milk

Add the chicken, beef stocks and milk to the pan.

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Stir everything together then add the meatballs back into the pan.

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Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.

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• ½ onion
• ½ red bell pepper

Chop the onion and pepper into large chunks then add them to the pan and simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).

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• 1½ tsp sugar
• 1 tsp lime juice

Stir through half the sugar and half the lime juice, then taste. Add more if needed.

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• ½ tbsp cornflour
• 1 tbsp water

Mix the cornflour and water together to make a slurry, then add to the pan to thicken. Taste and add the remaining the lime juice and sugar if needed).

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• rice (for serving)
• cilantro (for serving)
• chili flakes (for serving)
• 2 pita breads (for serving)
• 2 boiled egg

Serve the curry with boiled rice and hard (or soft) boiled eggs. Top with fresh coriander and chilli flakes. Serve with warm pitta breads.

Enjoy your meal!