Ingredients
Meatballs
- 1 onion, medium sized, peeled and cut in half
- 1/2 red capsicum, (optional)
- 2 tablespoons fresh coriander
- 6 cloves garlic
- 500 g Minced beef, (or chicken if preferred)
- 2 teaspoons salt
- 1 teaspoon garam-masala
- 1/2 teaspoon chilli powder, (optional)
- 1 egg
Sauce
- 1 onion, (medium sized, peeled and cut in half)
- 1 cm ginger
- 1 tablespoon Ghee
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon garam-masala
- 225 g fresh tomato, roughly chopped (approximately 2 tomatoes)
- 1 tablespoon fresh lemon juice
- 2 1/2 cups of water
Rice and vegetables
- 300 g white long grain rice
- chopped vegetables, for steaming. i.e. broccoli, asparagus
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion, capsicum, coriander and garlic into mixing bowl and chop 5 seconds speed 7. Scrape down sides of bowl.
Add the remaining meatball ingredients and mix 10 - 15 seconds
"Counter-clockwise operation" speed 5 to combine.Roll into balls (approx 2-3cm in diameter) and place into varoma tray and dish.
Without washing the bowl add onion and ginger and chop 5 seconds speed 6. Add ghee and fry 3 minutes 100 degrees speed
"Gentle stir setting" .Add the remaining sauce ingredients to the bowl.
Put the measuring basket in place and weigh in 300g of rice. Remove the basket and rince rice thoroughly under the tap. (Use your hand if neccesary to make sure the water runs clear).
Put basket back into bowl, put the lid in place and the varoma on top.
Cook 24 minutes, varoma temperature,
"Counter-clockwise operation" Speed 2.When cooking time has finished, give the rice a good stir with a fork and add vegetables on top of the meatballs in the varoma dish.
Cook for a further 8 min, varoma temperature,
"Counter-clockwise operation" speed 2.Place meatballs and sauce together into a thermoserver. Stir gently.
Serve with rice and vegetables
For the meatballs
For the sauce and rice
Tip
This recipe was adapted from a book called 'Indian cooking' by Savitri Chowdhary. It's been a family favourite for years.
If sauce is too watery - remove the meatballs and vegetables and add a few extra minutes cooking time.
If not saucy enough - add a little extra water at the end to the sauce. (It's may have less sauce than what you may be used to with a meatball dish but it works as it is very flavoursome)
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very tasty dish. Meatballs were quite wet due to the capsicum moisture, I pan cooked them, just my preference and turned out good. Same with rice, stove top to make sure. Thought sauce a bit salty, hang back to season last.
This was delicous! and plenty for leftovers for lunch the next day
Ah thanks - made it again with some alterations - should be fine now.
My rice did not cook either
This recipe was wonderful, I really enjoyed it, but at the end of the cooking time my rice wasn't cooked. Any idea what went wrong? I fried my koftas rather than steamed and it was delicious. Really lovely flavours. Thanks!