1lb/450g minced beef 2 Tbs. freshly grated onion 2 cloves garlic, peeled and crushed 2 red chillies (or to taste), deseeded and finely chopped 1 tsp. hot paprika 1 Tbs. fresh coriander, finely chopped salt and ground black pepper oil for frying a little flour For the sauce: 2 Tbs. oil 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 yellow peppers, deseeded and chopped 1/2 pt/300ml chicken or vegetable stock coriander sprig and chopped coriander for decoration
Instructions
1) First make the meatballs. Place mince in a bowl and break up with fingers or a fork. Add onion, garlic, chillies, paprika and coriander. Season with salt and freshly ground black pepper. Combine this mixture thoroughly, working with the fingers.
2) To test for correct seasoning, heat a little oil in a pan and fry a teaspoon of the mix until browned on both sides. Taste and adjust seasoning if necessary.
3) Sprinkle flour on a worktop and flour your hands. Nip off walnut sized lumps of the mince mixture and roll into even sized balls on the worktop. Transfer to a flat plate until all mixture is used up.
4) Heat oil in a pan and fry the meatballs in batches until brown all over and cooked thoroughly, shaking the pan as you do it so the cooking is even. Transfer with a slotted spoon to kitchen paper to drain and blot. Cover and keep hot.
5) For the sauce, heat oil in a pan and fry onion, garlic and yellow peppers over low heat until softened but not browned. Add stock and season. Transfer to a processor and whizz smooth. Sieve and return to a clean pan.
6) Pour sauce into a serving dish and heap meatballs on top. Decorate with a coriander sprig and chopped coriander.
