Chinese-Style Curry Sauce with Meatballs
bowl, frying pan, tongs
- 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
Mince the garlic and finely chop the scallions. Add all of the meatballs ingredients to a large bowl and mix together until just combined.
Form into walnut-sized balls (you should get 20 from the mixture)
- ½ tbsp sunflower oil
- frying pan
Heat the oil in a large frying pan.
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.
Remove the meatballs from the pan and place on a warm plate whilst you make the Chinese takeaway-style curry sauce.
- 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.
- 105 ml chicken stock
- 105 ml beef stock
- 105 ml whole milk
Add the chicken, beef stocks and milk to the pan.
Stir everything together then add the meatballs back into the pan.
Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
- 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).
- 1½ tsp sugar
- 1 tsp lime juice
Stir through half the sugar and half the lime juice, then taste. Add more if needed.
- 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).
- 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.