Chinese-Style Curry Sauce with Meatballs

Step 1/13

• 500 g Minced beef
• 1 tbsp soy sauce
• 1 tsp ginger
• 1 clove garlic
• 2 scallions
• 1 egg
• 3 tbsp panko breadcrumbs
• 1 pinch pepper

• bowl

Mince the garlic and finely chop the scallions. Add all of the meatballs ingredients to a large bowl and mix together until just combined.

Step 2/13

Form into walnut-sized balls (you should get 20 from the mixture)

Step 3/13

• 1 tbsp sunflower oil

• frying pan

Heat the oil in a large frying pan.

Step 4/13

• tongs

Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully using tongs to prevent the meatballs breaking up) until browned all over - this should take about 6-8 minutes.

Step 5/13

Remove the meatballs from the pan and place on a warm plate whilst you make the Chinese takeaway-style curry sauce.

Step 6/13

• 1½ tsp ground turmeric
• 1½ tsp Chinese five-spice powder
• 2 cloves garlic

To make the sauce, add the turmeric, Chinese five-spice, curry powder and minced garlic into the same pan and cook for 2-3 minutes until the spices start to release their fragrance.

Step 7/13

• 210 ml chicken stock
• 210 ml beef stock
• 210 ml whole milk

Add the chicken, beef stocks and milk to the pan.

Step 8/13

Stir everything together then add the meatballs back into the pan.

Step 9/13

Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.

Step 10/13

• 1 onion
• 1 red bell pepper

Chop the onion and pepper into large chunks then add them to the pan and simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).

Step 11/13

• 3 tsp sugar
• 2 tsp lime juice

Stir through half the sugar and half the lime juice, then taste. Add more if needed.

Step 12/13

• 1 tbsp cornflour
• 2 tbsp water

Mix the cornflour and water together to make a slurry, then add to the pan to thicken. Taste and add the remaining the lime juice and sugar if needed).

Step 13/13

• rice (for serving)
• cilantro (for serving)
• chili flakes (for serving)
• 4 pita breads (for serving)
• 4 boiled egg

Serve the curry with boiled rice and hard (or soft) boiled eggs. Top with fresh coriander and chilli flakes. Serve with warm pitta breads.

Enjoy your meal!