Mas Bola Kariya (Creamy Curried Meatballs)

Best served with rice and sambols (traditional side dishes for curries).

3 pounds minced beef
1 teaspoon salt
1 tablespoon chopped onion
3/4 ounce green chiles, chopped
3 tablespoons oil for sautéing
7 ounces onions, chopped
3 tablespoons garlic, chopped
1/2 teaspoon ginger, chopped
12 to 15  curry leaves
3/4 inch lemongrass
1 tablespoon chili powder
2 teaspoons ground {fennel}
2 teaspoons ground {coriander}
1 teaspoon {tumeric} powder
4 tablespoons tamarind pulp
2 cups Coconut Milk
3 teaspoons salt
Mix together the minced beef, salt, 1/2 teaspoon chopped onions, and green chiles. Using moistened hands, form the mixture into small balls.

Heat the oil to medium hot in pan and add the remaining onion, garlic, ginger, curry leaves, and lemongrass. Fry until brown.

Add all the powdered ingredients and fry for another 3 minutes. Add the tamarind pulp, coconut milk, and salt, and bring to a boil. Add the meat balls, lower the heat and simmer 10 minutes.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: 6 to 8

Recipe By: Douglas Bullis & Wendy Hutton

From:  The Food of Sri Lanka
Used with permission of Periplus Editions