bola curry

Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig curry teaves ½ stem lemon grass ¼ teaspoon fenugreek 3 50 ml coconut milk 1 teaspoon chili powder ½ teaspoon turmeric juice ½ lime ½ 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