Wagyu Meatball Indian Curry

Cooking Method

  1. Pre-heat a medium sized pot and add 1 Tablespoon of Beef Tallow and 1 Tablespoon of butter. Once the butter has melted, add the cinnamon stick, star anise, cardamom pods, cloves and bay leaf – stirring until sizzling and fragrant.
  2. Add the sliced onion and carrot, the mixed garlic and ginger paste and the salt. Stir occasionally until the onion and carrot begins to soften.
  3. At this stage add the ground cumin, coriander, paprika, turmeric and chilli (if using). Continue to stir on medium heat for about 2 minutes.
  4. Now it is time to add the Tomato paste, Apple Cider Vinegar, the Tamarind Puree (if available otherwise omit) and the Sugar. Continue to stir until the majority of the liquid has evaporated.
  5. Add in the Tinned Tomatoes and Beef Stock and simmer until it has reduced to about 2/3 of what we began with. At this stage, remove the pot from the heat and add the coconut or regular cream and using a handheld stick blender. Return the pot to the heat to simmer for about 5-10 minutes, stirring occasionally to prevent the sauce sticking to the bottom of the pot. Blitz a second time to make sure the mixture is nice and smooth and add in the Garam Masala and the Corn flour and water mix. Keep over the heat until the mixture starts to thicken nicely – about 5 minutes. Once it is at your desired consistency – remove from the heat.
  6. Prepare rice and other desired sides.
  7. Pre-heat a frying pan with a splash of oil and sear off the meatballs until most sides are nicely browned but not fully cooked. Strain off any unwanted oil and add in the Curry Sauce. If there is sauce leftover – freeze it for a later curry! Turn the heat down to low and continually stir until the meatballs are completely cooked through.
  8. Serve with rice, naan or roti and desired seasonal steamed or sautéed greens and garnish with Nigella Seeds or Black sesame, plain yoghurt and fresh coriander if desired.