Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

450 g Beef
1/4 ts Pepper
1/2 ts Satt
1 Thick slice bread
-juice 1/2 lime
2 Eggs
25 g Onion
2 Cloves garlic
2 sl Ginger
1/4 ts Cinnamon
2 Cloves
25 g Curry powder
1 Litre oil

Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig
curry teaves 1/2 stem lemon grass 1/4 teaspoon fenugreek 3 50 ml
coconut milk 1 teaspoon chili powder 1/2 teaspoon turmeric juice 1/2
lime 1/2 teaspoon curry powder

Mince the beef and season with the pepper and salt. Grate the bread
and moisten with the lime juice. Lightly beat 1 egg. Chop the onion,
garlic and ginger and add to the beef together with the cinnamon,
cloves, bread, beaten egg and curry powder. Mix well together and
form into small balls the size of marbles. Beat the other egg and
dip the meat balls into it. Heat the oil and deep fry the balls until
they are golden brown. Drain and set on one side. To make the gravy:
chop onion, garlic and ginger. Heat the oil and fry the onion, curry
leaves and lemon grass Add the garlic, ginger, fenugreek, coconut
milk chilli powder and turmeric and cook until the gravy thickens
stirring occasionally. Add the meat balls and simmer for a further 3
minutes. Add the lime juice and serve with a sprinkling of curry
powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 0

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