Beef mince

Massaman meatballs with vegetable curry

Name: Massaman meatballs with vegetable curry recipe
Yield: 4
Ingredients: 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 kaffir lime leaves (optional); 1 tbs palm or brown sugar; 250g green vegetables, chopped (we used sugar snap peas and beans); 2 tbs fish sauce; Juice of 1 lime; Roti & steamed rice, to serve

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by Lucy Busuttil

delicious. on Sunday Food Editor

Jul 08, 2021

This winter dinner is a must-make on a cold night.

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 kaffir lime leaves (optional)
1 tbs palm or brown sugar
250g green vegetables, chopped (we used sugar snap peas and beans)
2 tbs fish sauce
Juice of 1 lime
Roti & steamed rice, to serve

Method

1.

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 and chill for 20 minutes to firm.
2.

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.
3.

Heat 2 tbs coconut cream in the same saucepan 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 with a lid, and cook, stirring occasionally, over medium-low heat for 15 minutes or until root vegetables are just tender.
4.

Remove lid, add meatballs and green vegetables, and return to the boil. Cook for 4 minutes, remove from the heat and stir through fish sauce and lime juice. Scatter curry with remaining nuts. Serve with roti and steamed rice alongside.