A new adapted recipe from Gil's kitchen, branching away from Indian and into the Mexican! This got the thumbs up from the Hubster who nearly ate it all (rare - he's a grazer). Anyway, this is what you'll need:
Ingredients
1 slice bread
1 bowl of milk
500g of mince
1 egg
3 bird eye chillies
2 cloves of garlic
1 tbsp oregano
1 can of chopped tomatoes
4 red onions, finely chopped
1/3 pint of beef stock
3 large potatoes, sliced
lots of oil
1 tbsp mild chilli powder
This is how you make it:
1. Soak the bread in the milk. A little bizarre, I know, but it all helps to bind the balls, as-it-were.
2. Mix the egg in with the mince, and then add the bread.
3. Mix together and then make lots of little balls, about 2 inches in diameter, then set aside.
4. Finally - can start cooking! Finely chop the garlic. Slice, de-seed and finely chop the chillies...
5. Heat up a biut of oil in a pan and then fry the onions until nicely brown.
6. Add the chilli and garlic and mix well.
7. Now add the can of chopped tomatoes and the oregano and stir well. Add a little salt and pepper to taste if you want.
8. This should be making a really nice thick sauce. Now add the stock...
9. This should be smelling nice now. Lower the balls into the sauce, then cover the pot and leave on a low simmer for about an hour.
10. Whilst the meatballs are simmering away, get a wok or large pan and heat up some oil with the chilli powder on a high heat. Also pre-heatthe oven to 180 degrees. Whilst the oil is heating up, peel and slice the large potatoes. Once the oil is ready, in batches, give the potatoes a fry for about 5 minutes each (the idea is not to cook them through, but give them a crispy edge).
11. Now add all the poatato slices to an oven dish with lots of olive oil somethering the potatoes. Put in the oven for about 30 minutes.
12. Everything should be nicely timed, and you've got some lovely balls in a gorgeous sauce with crispy potato slices!
Mrs_F
Yum, that looks delicious.
Which car did you decide on in the end?
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