Serves 4:
1 1/2 (red) onion (I used normal ones)
2 garlic cloves, chopped
1 (yellow) pepper ( I used a red one) in strips
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 teaspoon of ginger powder
1 teaspoon of turmeric
1 teaspoon of cardamom
2-3 teaspoons of chipotle chili paste ( I used sambal manis)
300ml of chicken stock
400grams can of chopped tomatoes
400grams can black beans, rinsed and drained
Juice of half a lime
For the meatballs:
500grams of mince dmeat
Bread crumbs
½ an onion finely chopped
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 teaspoon of ginger powder
1 teaspoon of turmeric
1 teaspoon of cardamom
(sunflower) oil for the pan.
Method:
First make the meatballs. Tip the mince into a bowl, add the breadcrumbs, onion, spices, then lightly knead the ingredients together until well mixed.
Shape into 12 ping-pong- sized balls .
Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the spices and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more, add the juice of the lime.
Recipe adapted from Good Food Magazine
p.s.
Original uses cherry tomatoes in a can, avocado, coriander leaf and stalks, red onions, chipotle paste.
I either didn’t have those ingredient or I hate them like the coriander leaf and avocado. I suppose the red onion, yellow pepper, black beans, green avocado is for colour, I used what I had, I also added more spices as I felt like it could do with a few more. 😉 I turned our fab!
Photos Gardeninglady