Cape Malay beef frikkadels

With flavours that remind you of bobotie, these frikkadels come with a rich gravy-like sauce that coats the meat and rice.

Serves 4-5

Ingredients

For the frikkadels

750g lean beef mince
½ tsp fine salt
2 tsp ground coriander
2 Tbsp mild-to-strong curry powder
¼ cup raisins or sultanas
2 Tbsp Worcestershire sauce
2 Tbsp fruit chutney

For the sauce

Canola oil, for frying
3 cloves garlic, finely chopped
3cm knob ginger, grated
3 sprigs curry leaves
1 tsp cumin seeds, crushed
1 tsp mustard seeds
2 Tbsp mild-to-strong curry powder
2 tsp ground turmeric
1 Tbsp roasted garam masala
1 cup vegetable or beef stock
1 cup cream
Salt and milled pepper
Yellow rice, for serving
Fried garlic slices and fried curry leaves, for serving (optional)

Method

Combine frikkadel ingredients. Using your hands, mix all the ingredients together and ensure they are evenly distributed.
Shape into 4cm balls (about 30g each), making 28 frikkadels.
Heat oil in a deep pan over medium heat. Fry half the meatballs at a time, browning well and shaking the pan often to retain the round shape. Once well browned, about 5 minutes, remove and set aside. Repeat with remaining meatballs.
In the same pan, prepare the sauce. Fry the garlic, ginger, curry leaves, cumin and mustard seeds over a medium heat until golden, about 3 minutes.
Add the remaining spices, fry for 1 minute and then add stock and cream. Season.
Bring to a simmer for about 20-25 minutes until the sauce is reduced and thickened.
Serve meatballs with a spoonful of sauce and rice on the side. Garnish with garlic and curry leaves, if using